Super green pasta with rocket, almonds and lemon

INGREDIENTS

■ Sea salt and freshly

ground black pepper

■ 4 tbsp olive oil, plus

extra for drizzling

■ 3 garlic cloves

■ 2 anchovy fillets

(optional)

■ 250g chopped kale

■ 500g fresh pasta

(any type)

■ 60g roasted almonds

■ 1 lemon

■ 6 tbsp freshly grated Parmesan cheese or vegetarian equivalent

■ 2 large handfuls

of rocket 1

Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil.

2

Place another large pan over a medium heat and add the measured olive oil.

3

Chop the garlic, add to the oil and cook for 2 minutes. Add the anchovies (if using).

4

Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes.

5

Put the pasta into the pan of water and cook for around 2 minutes.

6

Roughly chop the almonds and zest the lemon.

7

Remove the kale from the heat and blitz with a handheld blender until smooth.

8

Drain the pasta and add it to the kale, with the lemon zest, half the Parmesan and salt and pepper. Toss together.

9

Divide between four bowls and finish with the rocket, almonds, remaining Parmesan and a drizzle of olive oil.