Smoky courgette and ricotta pasta

Method

1. Heat the oven to 180°C fan/gas 6. Rub the outside of the courgettes with a little oil, then rest directly over an open flame (gas hob or barbecue) or place under a hot grill, turning now and then, until blackened all over (about 10 minutes). Once charred, put the courgettes in the oven to cook through for 15 minutes or until very soft. Leave to cool.
2. Peel off and discard the blackened skin. Put the flesh in a sieve and squeeze out any excess liquid, then transfer to a blender with the garlic, ricotta, most of the lemon zest and a good pinch of salt and pepper. Whizz until smooth.
3. Cook the pasta in boiling salted water for 9 minutes. Meanwhile, heat the olive oil in a small pan with the chilli flakes and sizzle for a minute to infuse. Once the pasta is ready, strain over a jug or bowl to save the pasta water. Tip the pasta back into the pan and add the whizzed sauce along with a splash of the pasta water, then toss gently with tongs to coat. Warm through for a couple of minutes, adding more pasta water if needed to create a silky sauce.
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4. Divide the pasta between plates, drizzle with the chilli oil and garnish with the oregano and remaining lemon zest.