Remove and discard the stems from the cavolo nero. Add the cavolo nero to a large pan of salted boiling water and briefly cook for around 20 seconds. Remove from the water and set aside.

Add your pasta of choice to the boiling water and cook for a minute shy of pack instructions.

Meanwhile, finely chop the garlic. Heat the olive oil in another pan and gently fry the garlic for a couple of mins until it becomes fragrant. Add in the lemon zest and the beans with some of their liquid and cook for around 5 mins until most of the liquid has drained and the beans are soft.

Add the beans and cavolo nero to a blender and blitz to a smooth sauce. Add it back into the pan and check the seasoning.

Add the pasta and a splash of the pasta cooking water to the pan with the sauce. Cook for another couple of mins, adding a bit more pasta cooking water if it needs it.

Divide the pasta between bowls and top with chilli flakes, a good drizzle of extra virgin olive oil and the seeds if you’re using.