Fill and boil your kettle. Peel and grate the garlic (or use a garlic press). Pour the boiling water into a large saucepan and add 1/2 tsp of salt. Bring back to the boil on medium heat.

Add the penne to the boiling water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the spring greens with a splash of water and season with salt and pepper. Stir-fry until softened, 4-5 mins.

Stir the garlic, creme fraiche and vegetable stock paste into the pan with the spring greens. Add the water (see ingredients for amount) and stir to combine. Simmer, stirring occasionally, until the spring greens are tender and the sauce has reduced and thickened slightly, 4-5 mins.

Add the peas to the pan and the baby spinach a handful at a time until wilted and piping hot, 1-2 mins. Once the penne is cooked, add it to the sauce and stir through the pesto and half the hard Italian style cheese.

Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!