Serves 4

For the crunchy lemon crumbs:
1½ tbsp olive oil
120g breadcrumbs
Zest of 1 lemon
Salt and black pepper

For the pasta:
320g spaghetti or linguine
50g butter
200g kale, stalks removed, thinly sliced
Pinch of chilli flakes (optional)
2 garlic cloves, crushed
120g Parmesan (or vegetarian alternative), grated, plus extra to serve
Juice of 1 lemon

1. For the crunchy lemon crumbs, heat the oil in a small pan over a medium-low heat. Add the breadcrumbs and lemon zest and toast gently for 5-6 minutes until golden brown and crunchy, being careful they don’t burn. Season with salt and pepper and set aside.
2. Bring a large pot of salted water to the boil and cook the pasta according to package instructions. Drain well, reserving a large cupful of the pasta cooking water.
3. Meanwhile, melt 30g of the butter in a large pan over a medium heat. Add the kale, chilli flakes (if using) and garlic and cook for two minutes. Stir in 180ml of the pasta cooking water and cook for 2-3 minutes until the kale is very soft and wilted.
4. Turn the heat to low and add the drained pasta, Parmesan and remaining butter. Toss until the cheese melts and a thick sauce coats the pasta; add a splash more cooking water if needed to achieve a glossy sauce. Stir in the lemon juice and season to taste.
5. Divide amongst four bowls and top with the crunchy lemon crumbs.

Per serving 675kcals, 24.7g fat (12.1g saturated), 88.3g carbs (4.2g sugars), 25.8g protein, 4.7g fibre, 0.637g sodium