Bring a large pan of salted water to a boil. Add the broad beans and cook for 2-3 minutes, until tender. Remove them from the pan with a slotted spoon, reserving the water for the spaghetti. Run the beans under cold water until cool, then peel the skin from each one (a bit of a pain, but worth it, I promise!).

Add the spaghetti into the reserved boiling water and cook according to the packet's instructions, until al dente.

Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic, chilli, broad beans and a pinch of salt, and fry gently for 2-3 minutes, or until the garlic and chilli have softened.

Use tongs to transfer the cooked spaghetti into the frying pan, bringing some of its cooking water with it. Add the mint, lemon juice and most of the zest, then give everything a good stir, adding a splash more pasta water if you need to loosen the sauce. Season to taste with salt and lots of black pepper.

Divide the spaghetti between two bowls and top with rocket and a sprinkling of vegan or regular parmesan, if you wish. Finish with the remaining lemon zest and another crack of black pepper.