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Ingredients

Method

  • STEP 1

    Cook the pasta following pack instructions and reserve a mugful of pasta water. Drain thoroughly. Heat 2 tbsp of the oil in a frying pan over a medium heat. Tip in the shallots with a pinch of salt. Fry gently for 10-12 mins until softened but not coloured, then stir in the garlic, nduja and tomato purée. Cook for a further 2-3 mins until the tomato purée has caramelised slightly. Mix in the spring greens, a splash of water and the lemon juice and cook for 4-5 mins until the greens have wilted.

  • STEP 2

    In a separate pan, heat the remaining oil and tip in the breadcrumbs. Stir to coat, then toast, over a medium heat, for 3 mins until golden. Remove from the heat and stir in the parsley, parmesan and a pinch of seasoning.

  • STEP 3

    Stir the cooked pasta into the pan of greens with a good splash of water and toss to coat, adding more pasta water as needed. Season to taste, adding a splash more lemon juice if needed. Scatter over the breadcrumb topping to serve.

Recipe tip

If you don’t have nduja, squeeze the meat out of 1-2 sausages, break into chunks and fry until golden with a pinch of chilli flakes. Stir into the pasta.

Goes well with

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