1 bunch kale, washed, sliced thinly
2 zucchini, finely diced
6 zucchini flowers, sliced thinly
1 bunch broccolini, sliced
2 garlic cloves, sliced thinly
1 red chilli, seeds removed, sliced
4 anchovy fillets
Extra virgin olive oil
1 cup grated reggiano parmesan
1 Friselle bread, into coarse bread crumbs
Gently boil kale, broccoli and zucchini in a large pot with salted water. Cook for 3 mins or until tender and remove. Next add pasta and cook for 6 mins.
In a large frying pan, add good amount of olive oil, garlic, chilli and anchovies. Saute for 3 mins. Add greens into pan and cook for further 3 mins.
Remove pasta from pot and add into the pan. Combine together and add salt and pepper to taste. Turn off heat and toss through butter, parmesan and zucchini flowers. Serve and finish with friselle on top.