You could add a whole handful of fresh broad beans podded if you can lay your hands on them, boil for a few mins, leave aside to cool

In a large pan, bring salted water up to a boil and add the pasta. Cook according the package directions, stirring occasionally, until al dente. Drain and set aside.

Meanwhile, in a big saucepan, heat a little olive oil over a medium heat. Add the leeks and garlic and cook for 8-10 minutes or until soft.

To cook the broccoli, bring a small pan of salted water to boil. Put the broccoli into the pan and turn down to simmer for 3-4 minutes or until you can pierce the stem easily with a sharp knife. Drain through a colander and set aside. Add the spring greens and cavolo nero to the leek mixture and cook until wilted and tender. Then stir in the cooked pasta, broccoli and pesto and gently toss until everything is coated. Taste and adjust seasoning if necessary. Sprinkle the broad beans and grate a generous amount of Parmesan on top.