Method:

1. In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.

2. After about five minutes, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 minutes.

3. Meanwhile, cook the pasta in a pan of salted boiling water, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.

4. Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.