Roasted feta conchiglie with mint, chilli & lemon

Preheat the oven to 200ºC, gas mark 6. Spread the courgette, shallots and garlic out on a large, high-sided roasting tin or oven tray, big enough to hold everything in a single layer. Put the feta in the middle. Sprinkle everything with the chilli flakes and oil, then toss the vegetables to coat and bake for 25 minutes, or until the courgettes are tender.

Meanwhile, zest 1 lemon into a small bowl. Cut each lemon in 4 and, using a small serrated knife, cut the flesh from the rind, removing any pips. Finely chop the flesh, then add to the zest and set aside.

Halfway through the courgette cooking time, cook the pasta according to pack instructions. Add the broad beans and peas to the pasta after 8 minutes’ cooking, then return to the boil and cook everything for 3-4 minutes more, until the pasta is al dente and the beans and peas piping hot. Reserve a cup of pasta water, then drain.

Squeeze the garlic cloves out of their skins onto the feta. Tip the pasta and vegetables into the tray and pour ½ the reserved pasta water onto the feta. Using a fork, mash the cheese and garlic until creamy, then stir through the pasta. Loosen with more pasta water if needed. Add the chopped lemon and zest, tear in most of the mint, then mix. Season and finish with a drizzle more oil and the remaining mint.