Creamy pasta with chard & lemon

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a wide, non-stick saucepan over a medium heat. Add the garlic, salad onions and chard stalks; season. Cook, stirring every so often, for 6 minutes, then add the chard leaves and sauté for a further 2-3 minutes, until wilted. Remove from the heat and stir in the chilli flakes and lemon zest. In a small bowl, mix the oat fraiche with the lemon juice and grated nutmeg; season.

Drain the pasta, reserving a mug of the cooking water. Add the pasta to the vegetables in the pan with the oat fraiche mixture and the rocket. Toss to mix well, adding a little pasta water until the sauce coats the pasta. Pile into a warm bowl, scatter over the pine nuts and serve with extra chilli flakes scattered over, if liked.