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Spaghetti aglio, olio & spring greens | Jamie Oliver

Ingredients

2 cloves of garlic
1 fresh red chilli
1 head of spring greens
400 g dried spaghetti
extra virgin olive oil
1 large unwaxed lemon
Parmesan cheese

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Method
Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.

Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.

Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.

Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens 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 oil and a wispy pile of finely grated Parmesan.

Read more at http://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-aglio-olio-spring-greens/#h9rTgZW6vCeuPoky.99