Spaghetti with Fennel

Pop a large saucepan of water onto boil over high heat. We will cook the pasta in this later. Heat a splash of olive oil in another large saucepan over medium-high heat. Add the fennel and shallot and cook until softened, stirring frequently for 7-8 mins. Add the garlic, cook for a minute more than add the water (amount specified in the ingredients list). Bring to the boil and then remove from the heat.

When the water for the pasta is boiling add the spaghetti and a good pinch of salt. Boil for 11 mins then drain in colander and drizzle with some oil to stop it sticking together. In the meantime, shell the pistachios and then roughly chop.

When the pasta has 5 mins cooking time left, heat the fennel mixture over medium heat. Add the 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 taste.

When the pasta is cooked and drained, mix it through the ricotta sauce with the flat leaf 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 black pepper and taste again.