Heat the olive oil in a fry pan over medium heat.

Add the panko crumbs and mix with the oil, then toast, moving them around so they don't burn.

Add a big pinch of salt and pepper.

After 3 - 4 minutes add the garlic and toast for a further 4 - 5 minutes until golden brown. See the pictures above to see the crumbs before and after.

Yours might take more or less time, it depends on the heat. Stop when deep golden brown.

Set aside.

Get your pasta cooking in a pot of well salted boiling water. You'll need some of the pasta water to blend the spinach so if you cook the pasta first, reserve a good cup of the water.

At the same time as cooking your pasta heat the olive oil over medium heat in a fry pan big enough to fit all the pasta in at the end.

Add the garlic and let sizzle for 30 seconds, moving it around so it doesn't burn.

Add the spinach and let it cook until wilted, around 5 minutes. Add a big pinch of salt and pepper. Turn the heat down if it is too hot.

Using a high speed blender (or a stick blender, whatever you have) blend the spinach and garlic with ½ cup pasta water until really smooth.

Add the lemon juice, parmesan and salt and pepper and blend again until well combined.

Taste the sauce and season to taste, this sauce needs a lot of salt.

Pour the sauce into the fry pan and heat over a medium - low heat and add your cooked pasta straight in.

Let it gently bubble for a minute or so in the sauce, add a splash of pasta water if it needs.

Serve with extra grated parmesan and the garlic crumbs on top.

I love some lemon zest on top too, that is an optional topping.