1 tbsp extra virgin olive oil, plus extra to drizzle
75g Waitrose 1 Free Range Air Dried Beech Smoked Bacon Lardons
1 clove garlic, sliced
Large pinch chilli flakes
25g essential Waitrose Kale, washed
4 tbsp dry white wine
½ x 400g can borlotti beans, rinsed
185g pack Waitrose Spiralised Courgette Spaghetti (‘courgetti’)
1 tbsp lemon juice
25g pecorino Romano, finely grated
1. Warm the olive oil in a frying pan over a high heat. Add the lardons and cook for 5 minutes, until golden. Add the garlic and chilli and cook for a further 30 seconds until fragrant and soft.
2. Wash the kale and, leaving a little water on the leaves, add to the pan with the wine and beans. Stir fry for 1 minute. Add the courgette spaghetti and toss gently for 30-60 seconds until piping hot.
3. Add the lemon juice, most of the pecorino and seasoning. Toss together and serve with the remaining cheese sprinkled over and a drizzle of extra olive oil. Delicious with a tomato salad.