Spicy Nduja Pasta with Spring Greens

Bring a large pan of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain.

Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add the shallots with a small pinch of salt and cook gently for 10-12 minutes until soft and translucent, but not browned. Stir in the garlic, nduja, and tomato puree, then cook for 2-3 minutes until fragrant and slightly caramelized.

Add the shredded spring greens, a small splash of water, and the lemon juice to the skillet. Cook for 4-5 minutes, stirring occasionally, until the greens are wilted and tender.

In a separate frying pan, heat the remaining 1 tbsp olive oil over medium heat. Add the breadcrumbs and cook, stirring often, for about 3 minutes until golden. Remove from the heat and stir in the parsley, parmesan, and a little black pepper.

Add the drained pasta to the skillet with the nduja and greens. Toss well, adding a splash of reserved pasta water as needed until the sauce lightly coats the pasta. Taste and season if needed, then serve topped with the parmesan breadcrumbs.