200g dried pasta
1 bunch chard or spinach if preferred
3 cloves garlic
100g parmesan plus extra for serving
Boil a pan of hot water and add a little salt
Drop in the pasta and whole garlic cloves and cook as per packet instructions
In the last 5 minutes drop in the chard/spinach and cook for 1 minute. Just long enough to wilt the greens.
Use tongs to transfer straight to a food processor and add a little of the pasta water 1 tbsp at a time.
Add the parmesan to the processor and blitz until smooth.
Add a little olive oil as blitzing 1 tbsp should be enough and add only enough water to make a sauce at pouring consistency.
Drain the pasta and pour over the sauce. Stir to coat completely.
Serve with a little extra grated parmesan.