Fill a large pan with water. Add a pinch of salt, pop on a lid (or use a baking tray if you don’t have a lid), and bring to the boil. While the water is coming to a boil, tip the walnut halves into a dry, deep frying pan. Set over a medium heat and toast for 2 mins, shaking the pan often, till the walnuts smell nutty and have darkened a little. Tip the walnuts into a bowl and set aside.

Finely slice the cavolo nero, discarding any dry ends. Peel and finely chop the garlic. Finely grate the zest from the lemon and set aside. Finely chop the chives.

The water should be boiling by now. Tip in the gnocchetti and simmer for 8-9 mins till the pasta tender but still has a little bite to it.

Put the frying pan back on a medium heat and add 1 tbsp olive oil. Add half the chives and all the garlic to the pan and sizzle for 15-30 secs, stirring, to flavour the oil.

Add the shredded cavolo nero to the pan and stir to mix. Turn the heat down a little, pour in 150ml cold water and season with salt and pepper. Steam fry, stirring, for 5-6 mins till the leaves soften and darken.

Drain the pasta and tip it into the pan with the cavolo nero. Add half the lemon zest and squeeze in a little lemon juice. Crumble in the Perl Las. Toss the pasta and cavolo nero together to just melt the Perl Las a little. Divide the pasta between 2 warm bowls. Top with the toasted walnuts, the remaining lemon zest and chives to serve.