Ingredients for 4 people
350 g
of linguine
200 g of baby spinach
grated zest of 1 lemon
2 cloves of garlic
a handful of parsley
2 handfuls of grated Parmigiano Reggiano
30 g of pine nuts
extra virgin olive oil
chilli pepper
salt

Method
Bring a large pot of salted water to the boil for the pasta. Meanwhile, pour the oil into a wide frying pan along with the lemon zest, crushed garlic and chilli pepper, and let them infuse over a low heat, taking care not to let them brown. Turn off the heat and leave the dressing to rest in the pan. Cook the linguine until al dente, then drain, reserving a cup of the cooking water. Transfer the drained linguine to the pan with the dressing, turn the heat back on, add the cup of cooking water and the baby spinach leaves. Stir well, toss everything together and let it absorb the flavours. Before turning off the heat, scatter over the pine nuts and the chopped parsley and stir again. Serve in bowls, spooning over any dressing left at the bottom of the pan, and sprinkle with the Parmigiano Reggiano. Serve piping hot.