1. Bring a large pot of salted water to boil and cook the penne according to package instructions.
2. While the pasta is cooking, pour the olive oil into a large frying pan. Add the red onion, garlic and a pinch of salt and fry for a few minutes on a medium heat until the onions have softened and are starting to caramelize.
3. Toss in the thawed peas, most of the chilli slices, the lemon zest and Nurishh Garlic and Herb spread, and immediately turn off the heat. Stir well to combine thoroughly.
4. Once the pasta is al dente, drain over a colander filled with the fresh spinach, then transfer to the frying pan and toss together.

Chef’s secret

Make sure the pasta is well coated in the sauce, and adjust the seasoning, then serve into four bowls and top with a handful of arugula and a few slices of the reserved chilli.