Wild Garlic, Spring Greens & Ricotta Tagliatelle

1. Bring a large pan of salted water to the boil. Trim the spring greens and slice out the woody cores. Wash the wild garlic. When the water is boiling, add the spring greens and the wild garlic. Simmer for 3 mins. Use tongs to scoop the greens and wild garlic out of the pan and into a colander. Rinse under cold water and set aside.

2. Top the pan of water up, if necessary, and bring back to the boil. Add the tagliatelle and simmer for 10-12 mins or till the pasta is cooked through but still has a little bite. While the pasta is cooking, scoop a mugful of water out – you'll need it for your sauce.

3. While the pasta cooks, squeeze as much water out of the greens as possible. Transfer them to a blender. Add the ricotta. Finely grate in the Italian hard cheese. Squeeze in the juice of ½ lemon. Add 2 tbsp olive oil and 150ml pasta water. Season with a pinch of salt and blend together till smooth. The sauce should be loose enough to just pour. If not, add a little extra water or olive oil. Taste and adjust the seasoning.

4. Drain the tagliatelle and return it to the pan. Pour in the green sauce. Toss together over a low heat to warm through. Transfer to warm plates and serve with extra grated Italian hard cheese.