INGREDIENTS

• 250g wholegrain spaghetti 

• 4 tbsp extra virgin olive oil

• 3 cloves garlic, finely sliced

• 1 large bunch rainbow chard, roughly chopped

• 1/4 cup parsley, roughly chopped

• 1/2 lemon, juiced

• 1/4 cup pine nuts, toasted

• 50g parmesan, grated

• Salt and pepper

METHOD

Bring a large saucepan of water to boil. Season well with salt. Add spaghetti and cook for 10-11 minutes, or until al dente as per packet instructions.

Meanwhile, place a large frypan over medium heat. Add oil. Sauté garlic. Add rainbow chard and cook for 1-2 minutes or until slightly wilted. Stir through parsley, lemon juice and pine nuts. 

Add 1/4 cup of hot pasta water to frypan. Strain cooked spaghetti and add to sauce. Gently toss to combine. Season to taste with salt and cracked black pepper. Serve warm with grated parmesan.