Feta & courgette fettuccine

Bring a large pan of salted water to the boil; cook the pasta for 1 minute less than the pack instructions. Meanwhile, put a large frying pan over a medium-high heat. Add 1 tsp oil and the breadcrumbs; toast for about 3 minutes, until golden. Tip into a small bowl and set aside. Add the remaining 2 tsp oil and the fennel seeds to the pan; leave to sizzle for 30 seconds. Stir in the courgette and a pinch of salt. Cook over a medium-high heat for about 6 minutes, stirring often, until soft and starting to colour.

Drain the pasta, reserving a mugful of the cooking water. Add the whipped feta and tomatoes to the courgette pan, then stir in the pasta, splashing in a good glug of the reserved pasta water to combine into a silky sauce. Season, take off the heat, stir in the lemon zest and juice and most of the basil. Divide between plates and scatter over the remaining basil and the toasted breadcrumbs. Enjoy straight away.