Super-green pasta recipe

Method

1. Put the bread, hazelnuts and 1 garlic clove in a food processor and blitz to form rough breadcrumbs. Heat a large frying pan over a medium heat and add the anchovy fillets with 2 tbsp oil from the tin. Allow the anchovy fillets to melt; about 1-2 mins, before adding the breadcrumb mix. Fry for 8-12 mins, stirring regularly, until crisp and golden. Set aside.
2. Meanwhile, cook the pasta to pack instructions, adding the remaining garlic clove, spring greens and asparagus to the pan for the last 2 mins. Drain, reserving a mugful of the pasta water.
3. Transfer the garlic and spring greens to the processor along with the lemon zest and half the juice, the cheese and 2 tbsp pasta water. Season, then blend to a smooth sauce, adding more juice to taste.
4. Return the pasta and asparagus to the empty saucepan, pour over the green sauce and toss well to coat, adding a little more of the pasta water if needed to loosen. Divide between bowls and top with the anchovy breadcrumbs and a drizzle of olive oil.

• Tip: Switch the spring greens for kale, cavolo nero or spinach.

• See more Healthy pasta recipes