Garlic & chipotle prawn & corn pasta

Cook the pasta in a large pan of salted boiling water according to pack instructions.

Meanwhile, melt the butter in a large frying pan, add the chilli flakes and garlic, then cook gently for a couple of minutes until the garlic is starting to colour. Tip the corn into the pan and fry on a high heat until cooked through, about 4-5 minutes. Stir in the prawns and cook for 1-2 minutes more, until piping hot throughout.

Reserve a mug of the cooking water, then drain the pasta and tip it into the frying pan, then toss with the corn and prawns, adding a little pasta water to help the pan juices coat the pasta. Stir through the chopped basil and ricotta. Divide between 4 plates, then sprinkle with the basil leaves and lemon zest to serve.