Greens and carbs: the ultimate ten-minute wonder dish. The key to making this zing is using a superb quality olive oil and to cook the greens only for a brief moment – just enough to soften – then serving piping hot with lashings of Parmesan.
1 cup orecchiette pasta
3 cloves garlic, peeled, very finely sliced
generous pinch of salt
superb quality olive oil
2 cups English spinach leaves
1 cup micro or small kale leaves
½ cup flat leaf parsley, finely chopped
½ cup mint leaves, finely chopped
Cook pasta in boiling salted water until al dente, then drain and set aside.
Heat the olive oil in a large frying pan, add garlic and cook, stirring continuously, over medium heat for 4 minutes or until golden and fragrant. Add spinach and lemon rind to pan and cook for about 45 seconds or until spinach has just wilted. Add the chopped pasta and chopped herbs and toss until well combined, adding a generous lug of olive oil to coat.
Serve pasta divided among shallow bowls and top with grated Parmigiano Reggiano and chilli flakes.