Pasta, pronto: Rocket and lemon fusilli 

I love this lemony sauce and, yes, this is a lot of rocket but it cooks down to nothing when wilted. Red lentil pasta is rich in protein and more nourishing than white, so you don’t need as much.

SERVES 4

200g red lentil fusilli (or 350g regular fusilli)

1 tbsp extra virgin olive oil, plus extra to serve

1 banana shallot, peeled and finely chopped

finely grated zest of 1 lemon, plus 1 tbsp juice

200g rocket, a handful reserved to garnish and the rest coarsely chopped

50g freshly grated parmesan, plus fine shavings to serve

sea salt and black pepper

• Bring a large pan of water to the boil, add the pasta, give it a stir and cook according to the packet instructions until just tender.
• Meanwhile, heat 1 tbsp of oil in another large pan over a medium heat and fry the shallot for a minute or two until softened, then stir in the lemon zest. Add the chopped rocket about a third at a time, stirring until it wilts.
• Reserving a mug of cooking liquid, drain the pasta using a colander and add it to the pan with the rocket. Add the parmesan, the lemon juice and about half a mug of the cooking water. Gently heat, stirring until the pasta is coated in a creamy sauce (add a little more cooking liquid if needed). Taste for seasoning and serve scattered with the reserved rocket leaves, more parmesan and an extra drizzle of oil.