Simple Spaghetti

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a splash of oil in another large saucepan over medium-high heat. Add the sliced fennel and shallot and cook until softened, stirring frequently, 7-8 mins. Add the garlic, cook for 1 minute more, then add the water (see ingredients for amount). Bring to the boil, then remove from the heat.

Add the spaghetti to your pan of boiling water and cook for 11 mins. When cooked, drain in a colander and return to the pan with a drizzle of oil to stop it sticking together. In the meantime, shell the pistachios, then roughly chop.

When the pasta has 5 mins cooking time left, reheat the fennel mixture over medium heat. Add the baby spinach, stir through and cook until wilted, 3 mins. Stir in the ricotta, lemon zest and season with salt and pepper. Warm through (do not boil!), then remove from the heat. Taste and add lemon juice and red chilli to your liking.

Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and add more chilli, lemon juice and salt and pepper if it needs it. TIP:Seasoning is key in this dish, so taste, season with salt and pepper and taste again.