Slice 2 courgettes in half lengthways, then into ½cm pieces. Peel and finely slice 2 cloves of garlic, then pick the leaves from 3 sprigs of fresh basil, finely slicing the stalks. Toast 2 tablespoons of pine nuts in large dry frying pan over a medium heat until lightly golden, tossing occasionally. Add a good lug of olive oil and the garlic, basil stalks and 1 big pinch of chilli flakes, then cook for 1 minute, or until golden. Add the courgette, season with sea salt and black pepper, then reduce the heat to low and cook for 25 to 30 minutes, or until the courgettes are cooked down and creamy. With around 10 minutes to go, cook 150g of pasta according to the packet instructions, then drain, reserving a mugful of cooking water. Tip the pasta into the pan of courgette and toss together. Finely grate over 25g of Parmesan and crumble in 50g of ricotta, then loosen with a little reserved cooking water for a deliciously creamy finish. Taste and adjust the seasoning, if needed, then tear over the basil leaves and serve.