Green Pasta with Pecorino, Lemon and Chilli

1. Bring a large saucepan of water to the boil. Add rocket, parsley, basil and garlic. Boil for 30 seconds then scoop everything out and place into a blender with lemon zest only (reserve juice until the end or your sauce will discolour!), salt and olive oil. Puree until very smooth.
2. In the same water your cooked the greens in, add pasta and cook for 1-2 minutes less than packet directions. Drain off most of the water leaving about a cup to help the green sauce bind to the pasta. Add green sauce and pecorino. Cook for a further minute, stirring, until the sauce is clinging to the pasta.
3. Divide pasta between serving bowls, top with crispy chilli oil and extra herbs to serve.

Cooking Tip: Use whatever greens are in season or in your garden or fridge! Try cavolo nero, silver beet, chard, kale, spinach or other soft herbs.

Nutrition Tip: This veggie pasta provides a concentrated dose of vitamins A, C, K, fibre and antioxidants as well as being high in iron, calcium, and potassium.

As most of us know, pasta is a great source of carbohydrate which is our body's primary source of energy, but combining this carbohydrate with a high fibre sauce and healthy fats (using olive oil) will help the carbohydrate digest slower and provide long lasting energy.