Nduja & spring greens pasta

Combine pasta with nduja, spring greens and a breadcrumb topping to make this simple and speedy dish. It’s ideal if you’re after a simple midweek meal

Prep:15 mins
Cook:25 mins

Serves 2
Easy

Nutrition per serving

kcal 704
fat 27g
saturates 6g
carbs 88g
sugars 0g
fibre 12g
protein 22g
salt 1g

Ingredients

200g long pasta (we used tagliatelle)
3 tbsp olive oil
2 small banana shallots, finely chopped
3 garlic cloves, finely chopped
20g nduja
2 tbsp tomato purée
200g spring greens, finely shredded
½ lemon, juiced
25g breadcrumbs
10g parsley, finely chopped
15g parmesan, finely grated

Method

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.
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.
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.