Trim and halve the fennel, then finely dice. Peel and slice the garlic. Strip the leaves from the cavolo nero stem and roughly chop them. Set everything aside.

Put a large frying pan over a medium-high heat. Add 4 tbsp olive oil and the pumpkin seeds, then fry for 2-4 mins until toasted. Transfer to a heat-safe bowl and stir the chilli flakes in.

Put the same frying pan over a medium-high heat with another 3 tbsp olive oil. Add the cavolo nero and fennel, then cook for 4-5 mins until wilted and the fennel has softened. Add the garlic, then tip in the veggie stock and the beans (with their liquid). Bring to a boil. Turn the heat down slightly and simmer for 6-8 mins until ¾ of the liquid has evaporated.

Meanwhile, bring a large saucepan of salted water to the boil. Once boiling, cook the pasta for 2 mins under al dente.

Once your pasta is ready, use a slotted spoon to transfer the pasta into the greens mixture. Stir in some pasta water to loosen the sauce, if needed. Zest the lemon in, stir and taste. Season with lemon juice, salt and pepper.

Divide the pasta between bowls, tear over the mozzarella and finish with the spicy pumpkin seed drizzle.