6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta
50²΅/1ΒΎ΄Η³ϊ lemon verbena leaves
100g/3Β½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
1 tbsp nasturtium flowers (optional)
100g/3Β½oz toasted hazelnuts
2 tbsp rapeseed oil
50²΅/1ΒΎ΄Η³ϊ unsalted butter
50²΅/1ΒΎ΄Η³ϊ summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated