375g large vegeroni spiral pasta
1 bunch kale, washed, sliced thinly
1 bunch broccolini, sliced
2 zucchinis, sliced thinly
6 zucchini flowers, sliced thinly
3 tbsp olive oil
2 garlic cloves, sliced thinly
1 red chilli, seeds removed, sliced
6 anchovy fillets
Salt and pepper, to taste
1 cup grated Reggiano parmesan
1 Friselle bread, into coarse crumbs
Gently boil kale, broccolini and zucchini in a large pot with salted water. Cook for 3 minutes or until tender and remove.
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
In a large frying pan on medium heat, add a generous drizzle of olive oil followed by the garlic, chilli, and anchovies. Saute for 3 minutes, then add the butter and stir to melt.
Add cooked greens and pasta into the pan. Season with salt and pepper and toss to combine.
Turn off heat and toss through parmesan and zucchini flowers. To finish, serve with friselle over pasta.