Kale pasta sauce

For the kale sauce, slice the leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt.

In a separate smaller pan, gently cook the garlic with the olive oil until the garlic begins to soften – but make sure it doesn’t burn. Carefully remove the garlic from the oil and discard.

Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft.

Drain the kale and leave to cool. Once cooled, blend with the garlic oil in a high-powered blender to make a smooth paste.

Cook the pasta following pack instructions then drain, reserving 100ml of pasta water.

In a large heatproof pan, melt the butter, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste.

Divide between plates and sprinkle with the dried chilli, some black pepper and a good grating of pecorino.