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Ingredients

  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 head of spring greens
  • 400 g dried spaghetti
  • extra virgin olive oil
  • 1 large unwaxed lemon
  • Parmesan cheese

Method

  1. Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.
  2. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
  3. Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.
  4. Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest.
  5. Drain the pasta and add it to the pan with a splash of the water it was cooked in.
  6. Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.

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