250 grams Mitsides Penne, (half a pack)
1/4 teaspoon finely diced anchovy
1/2 garlic, finely diced
2 tablespoons olive oil
salt and pepper to taste
pinch of red hot chili flakes, optional
2 cups rocket and/or spinach
1/8 cup pine nuts
juice of 1/2 lemon
grated zest of 1/2 a lemon
1/4 cup freshly grated Parmesan cheese
1. Place your penne in a large pot of boiling, salted water. Cook until al dente.
2. While the penne is boiling, in a large frying pan over medium heat, add the garlic, olive oil, salt and pepper, and – if adding – your anchovy, chili flakes and pine nuts. Fry until golden brown and remove from the heat. Stir in the juice from half a lemon, lemon zest, and half of the Parmesan cheese.
3. When the pasta is ready, strain it and add it to the large frying pan with the sauce. Stir all together and serve with the remaining Parmesan cheese on top.