Preheat the oven to 160°C/gas 3 and line a baking tray with baking parchment. Mix the seeds with 1 tablespoon of the oil and a few pinches of flaky salt, and bake on the lined tray until they colour slightly, about 10–15 minutes, stirring them once or twice to ensure even cooking.
Bring a large pot containing 2–3 litres of lightly salted water to the boil and add the linguine, then cook until it’s done to your liking. I cook mine so that it has the slightest bite to it, which will take anywhere from 7 to 10 minutes, depending on the brand of pasta. Tip it into a colander and sit an inverted plate on top to keep it warm.
Return the pot to the heat and add the remaining oil, the chilli, shallots and garlic. Sauté until the shallots have wilted and are beginning to colour, then add the beans and toss them in the mixture. Add 6 tablespoons of hot water, cover and cook for 2 minutes. Add the courgette to the pot with another 2 tablespoons of hot water, stir and sit the pasta on top. Cover again and cook for another minute.
Tip into a bowl, toss together with half the cheese and divide between 4 serving bowls. Serve the remaining cheese in a small dish.