Handmade Beef Cheek Panzotti with Greens, Parmesan and Lemon

Prepare Ingredients:

Put a large pot of salted water on stove and bring to a boil (for cooking the pasta in step 3). Trim ends from broccolini and cut in half. De-stem kale (discard stems) and roughly chop leaves. Zest lemon and cut in half. Pick parsley leaves and roughly chop (discarding stems).

Saute Greens:

Heat a drizzle of olive oil in a deepsided pan over medium-high heat. Add butter and as it starts to foam, add the broccolini and kale, cooking for 3-5 minutes until just tender, wilted slightly and bright green. Squeeze over lemon juice to taste.

Cook Pasta:

Add pasta to the pot of boiling water and cook for 3-4 minutes. Drain, reserving a few tablesoons of cooking water.

Finish Pasta:

Add cooked pasta to the pan with greens, along with lemon zest (to taste) and half the parmesan and parsley. Heat for a further minute. Taste and adjust seasoning if necessary. If yours is a little dry - add a tbsp or 2 of reserved cooking water.

You Plate It:

Divide pasta and greens between bowls and garnish with remaining parmesan and parsley. Enjoy!