Lemon and Turkey Linguine

Cook the pasta according to the packet instructions, drain (saving some of the pasta water) and place in a pan. Add the lemon curd, the zest of 2 lemons and the juice of 1 lemon. Grate in 75g of parmesan and a splash of the pasta cooking water and stir until the pasta is nicely coated. Serve with gratings parmesan and dried chilli flakes.