Spaghetti with garden greens

Serves 4

Garden greens are great just wilted and tossed into pasta with butter, garlic and olive oil (Jason Lowe)

My greens, herbs and salads often start bolting – ie coming into flower – if I slacken off on the cutting and feeding. I used to throw them on the compost, but they are great just wilted and tossed into pasta with butter, garlic and olive oil.

4 servings of spaghetti

4 cloves of garlic, peeled and crushed
100ml olive oil, plus extra
120g butter
2-3 handfuls of bolted greens and herbs
2-3tbsp freshly grated Parmesan
Salt and freshly ground black pepper

Cook the pasta in boiling salted water, according to the manufacturer's cooking instructions, then drain and reserve a little of the cooking water.

Gently cook the garlic in the olive oil for a couple of minutes. Chop the greens if they are large and remove any woody stalks and add to the garlic with the butter; season and cook with a lid on for 3-4 minutes or until tender.

Add a few tablespoons of the cooking liquid and toss together with the pasta and a couple of tablespoons of Parmesan. Re-season to taste; add more liquid or olive oil so the dish is nice and moist.