Nduja & spring greens pasta

• long pasta↗200g g

  (we used tagliatelle)

• olive oil↗3 tbsp tbsp
• banana shallots↗2 small

  finely chopped

• garlic cloves↗3

  finely chopped

• nduja↗20g g
• tomato purée↗2 tbsp tbsp
• spring greens↗200g g

  finely shredded

• lemon↗½

  juiced

• breadcrumbs↗25g g
• parsley↗10g g

  finely chopped

• parmesan↗15g g

  finely grated

Step-by-step instructions

1. 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.

2. 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.

3. 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.