1. In a pot of boiling salted water, cook pasta as per packet directions. At the same time as the pasta cooks, you can make the sauce.
  2. In a cold saucepan add butter, extra virgin olive oil, garlic and place on the heat and allow to slowly heat up. Once the garlic, butter and olive oil start bubbling add chilli flakes. Add the silverbeet and kale to the saucepan in batches until they wilt.
  3. Once all the vegetables have wilted add the vegetable stock and turn the heat down to braise. Add the peas and gently warm through, then half the baby spinach and cook for 15 seconds just to soften.
  4. Drain the pasta and shake off excess water. Transfer the pasta to the saucepan and gently fold through the braised greens. Turn off the heat then add the mustard and lemon zest. Gently fold through to evenly combine.
  5. You can serve straight away or cool down before serving. Season with salt and top with avocado for a fun flavourful pasta salad.
  6. Enjoy with family and friends!