150g dried spaghetti

4 cloves of garlic

200g cavolo nero

200g spinach

30g Parmesan cheese

30g ricotta cheese

Peas optional)

Cook the pasta in a pan of boiling salted water. If you want to add peas, set them to cook in boiling water too

Peel the garlic, tear the stems out of the cavolo, and add the leaves and the garlic to the pasta pan, along with the spinach, for 5 minutes

Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the parmesan

Transfer the cavolo leaves, spinach and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to your own taste with salt and black pepper

Drain the pasta, but keep a glug of the cooking water

Return the drained pasta to the pan and toss with your green sauce, loosening with a splash of cooking water

Serve in bowls, dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in!