400 g (13 oz) small yellow and green baby courgettes
250 g (8 oz) parpardelle or tagliatelle
1 teaspoon fennel seeds
1/4 teaspoon chilli flakes (optional)
12–15 black peppercorns
250 g (8 oz) ricotta
1/4 teaspoon freshly ground nutmeg
finely grated rind and juice of 1 lemon
Bring a large saucepan of lightly salted water to the boil.
Meanwhile, make the lemony ricotta by lightly crushing the fennel seeds with the chilli flakes, if using, and black peppercorns, then tip into a medium-sized bowl. Add the ricotta, nutmeg and lemon rind and juice, mixing well, then set aside.
Slice the courgettes thinly into ribbons using a mandolin or sharp vegetable peeler.
Tip the pasta into the pan of boiling water and cook for 6–7 minutes until ‘al dente’, or according to the packet instructions. Two minutes before the end of cooking, add the courgettes to soften.
Drain the pasta and courgettes, reserving 2–3 tablespoons of the cooking liquid. Return the pasta, courgettes and reserved water to the pan, scrape in the lemony ricotta and stir gently to combine. Season with salt and pepper, then serve immediately with a green salad.