Kalette Bucatini with Garlic, Chilli and Lemon

I love kalettes! They’re a hybrid between Brussel sprouts and kale and are full of flavour.

Serves 2

250g bucatini

2tbsp extra virgin olive oil

2 garlic cloves, crushed

½ red chilli, deseeded and finely chopped

200g kalettes, halved

Finely grated zest 1 lemon

Parmesan, finely grated to serve

1 Cook the pasta in salted boiling water according to pack instructions, reserving some pasta water.

2 Heat the oil in a large pan and add the garlic, chilli, kalettes and lemon zest. Cook for about 10min until tender.

3 Add the pasta to the pan with a bit of pasta water and toss to combine. Grate over the parmesan and serve.