Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano

This simple pasta dish is a vegetable-enriched twist on the ‘aglio olio e peperoncino’ (garlic, oil and chilli) pasta that is so beloved in Italy.

The base remains unaltered. It all begins with a good dose of garlic- and chilli-infused oil in which the pasta is tossed until well seasoned. What changes things up a bit is the addition of greens, which, in addition to the wholegrain nature of the pasta, contribute to a more nutritious and – dare I say – visually tempting dish.

I chose kale in this recipe, but really, you can use whatever you have on hand. Cavolo nero would work wonders, as would spring greens or any sort of leafy brassica or mustard greens like turnip tops – go with your taste buds and follow the seasons.

The dose of chilli listed here makes the lot mildly hot. You might want to start with half the amount if you have little tolerance for spicy foods; and then taste, and adjust as needed.

This pasta really shines when topped with a generous dusting of salty Pecorino Romano, but if you struggle to find it, regular Parmesan will do, too.