Michelle's FreeFrom pasta and greens – scarcely a recipe!
Corn, dairy, egg, gluten, lactose, nut, soya and wheat free

Pasta of your choice – although the Del ‘Ugo chick pea pasta works particularly well – approx. 75g per person
Greens of your choice – I used a combination  of kale and purple sprouting broccoli – approx. a handful per person – chopped thoroughly
Sea salt and freshly ground black pepper
Lots of good olive oil

Optional extras:
2 – 3 cloves garlic, sliced
2 -3 leeks, finely sliced
approx. 2 anchovies, finely chopped,  per head plus some moil from the tin
extra tbsp olive oil

If you are using the optional extras,  gently cook the garlic, leeks and anchovies in the olive oil very gently until they are quite soft – 10–15 minutes.

Cook the pasta in plenty of well salted boiling water.
Steam the green till quite soft.
Drain the pasta, retaining a bit of the cooking water. Mix the steamed greens and retained cooking water into the pasta, season well and dress very generously with the oil.
If you are using the optional extras mix them in at the same time. Eat!!

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