Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.

Heat oil in a large, non-stick frying pan over medium-low heat. Add anchovy, garlic and chilli. Cook for 1 to 2 minutes or until fragrant.

Step 3

Add the kale, drained cooked pasta, lemon juice and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Divide among bowls. Serve sprinkled with parmesan.