Garlic, Greens and Chilli Spaghetti

Pasta Pasta

A Mediterranean feast, full of flavour with a kick of chilli to energise your evening.

Peel and finely chop the garlic, deseed and finely chop the chilli and rinse. Finely slice the spring greens/ kale.
Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
Meanwhile, heat a 2 tablespoons of Bertolli in a frying pan. Add the garlic and chilli and fry until the garlic starts to colour.
Add the spring greens or kale and cook, stirring occasionally for 3 to 4 minutes or until they have wilted a little. Finely grate over the lemon zest.
Drain the pasta and add it to the pan with a splash of the water it was cooked in.
Squeeze over the lemon juice and serve topped with a drizzle of melted Bertolli.