Instructions

• Bring a large pot of salted water to a boil, add the garlic, and simmer for 4 to 5 minutes.
• Add the spinach to the boiling water and stir for about 30 seconds until wilted.
• Use a slotted spoon to transfer the spinach and garlic to a colander to drain. Keep the water boiling in the pan and add the pasta to the boiling water. Cook for 8 to 10 minutes or until al dente.
• Meanwhile, place the blanched spinach and garlic in a high-speed blender. Add the olive oil, basil, a pinch of red pepper flakes, and a generous pinch of salt and black pepper. Blitz until smooth. Taste and adjust the seasoning as needed.
• Once the pasta has cooked, drain and reserve a cup of the pasta cooking water.
• Return the pasta to the pot, adding the green sauce, lentils, and 2 to 3 tablespoons of the reserved cooking water. Warm over low heat for 2 to 3 minutes, stirring until the pasta is evenly coated with a smooth, silky sauce.
• To serve, divide the pasta between bowls and garnish with lemon zest, a drizzle of olive oil, a sprinkle of sea salt flakes, and additional red pepper flakes.