Green Spaghetti

This is an aromatic, garlicky sauce. Reduce the number of cloves for a milder flavour. You can also use kale as the leafy green here.

Hands-on time 15min. Cooking time about 20min. Serves 4

● 200g cavolo nero, thickly shredded, woody stems discarded

● 350g spaghetti

● 200g frozen peas

● 3 garlic cloves, peeled

● 50g Parmesan or vegetarian Italian-style hard cheese, finely grated

● 150g ricotta

1 Bring a large pan of water to the boil and cook the cavolo nero for 5min, or until just tender. Lift out with a slotted spoon into a blender (keep the water boiling).

2 Add spaghetti to the pan and cook according to packet instructions. Drain, reserving 200ml of the cooking water, and return spaghetti to the empty pan (off the heat).

3 Add peas, garlic, Parmesan, reserved water and plenty of seasoning to the blender with the cavolo nero and whizz until smooth. Pour into the spaghetti pan, toss gently to combine and return pan to low heat to warm through.

4 Divide between 4 bowls and spoon a dollop of ricotta on to each. Serve. PER SERVING 482cals, 23g protein, 10g fat (5g saturates), 70g carbs (6g total sugars), 9g fibre