PASTA WITH GREENS

500 g (1 lb) pappardelle or wide fettuccine
1 tablespoon olive or basil oil
2 cloves garlic, crushed
85 g (2 3/4 oz) baby English spinach leaves
85 g (2 3/4 oz) baby beet (beetroot) tops
85 g (2 3/4 oz) rocket (arugula)
185 g (6 oz) firm goats' cheese, crumbled
cracked black pepper
baby capers

Place pasta in a saucepan of rapidly boiling water and cook until al dente. Drain and keep pasta warm.

Heat oil in a saucepan over medium heat. Add garlic and cook until golden. Remove oil from heat. Place greens in a bowl and toss hot oil through greens.