Bring a large pot of heavily salted water to a boil. Meanwhile, peel the garlic, wash and de-stalk the greens.

Add the cavolo nero and garlic to the pot and cook for 5-6 minutes. Then, (without draining the water and keeping it at a simmer,) remove the cavolo nero and garlic with a slatted spoon and place in a blender along with the olive oil, lemon, parmesan cheese and seasonings of choice. Blitz until smooth.

Now, add the pasta to the simmering water and cook for 2 -3 minutes less than the package instructions suggest.

When cooked, drain the pasta, reserving a cup or so of cooking water.

Place the pasta in a large sauce pan over low heat, add the green sauce and toss, loosening with a splash of reserved cooking water.

If you want to make the sauce creamy, add a tablespoon of creme fraiche or mascarpone. If not, simply serve the pasta with a quenelle of mascarpone and a little chili oil.