40 ml olive oil
1 onion, finely chopped
1 baby fennel bulb, finely chopped
3 garlic cloves, finely chopped
600 gm coarsely minced chicken
2 tbsp coarsely chopped rosemary
½ tsp freshly ground nutmeg
250 ml dry white wine
300 ml hot chicken stock
20 gm butter, diced
20 gm parmesan, plus extra to serve
400 gm dried rigatoni
200 gm stinging nettles (see note), broccoli rapa, kale or cavolo nero, coarsely chopped

½ garlic clove, crushed
1 tbsp coarsely chopped rosemary
½ cup flat-leaf parsley, coarsely chopped
½ cup basil, coarsely chopped
Finely grated rind and juice of 1 lemon
2 tbsp olive oil

Heat oil in a large saucepan over medium heat, add onion, fennel and garlic and sauté until starting to soften (2–3 minutes).
Add chicken mince, increase heat to high and fry until starting to colour (5–7 minutes).
Stir in rosemary and nutmeg, add wine, bring to a simmer, then add stock, reduce heat to medium and simmer until slightly reduced (5–7 minutes).
Stir in butter and parmesan, season to taste.

For green sauce, combine ingredients in a small bowl and season to taste.

Cook pasta in boiling salted water until al dente, adding greens for the last 30 seconds of cooking.
Drain, reserving 40ml pasta water, and combine pasta, greens and reserved water with ragù, season to taste, top with extra parmesan, and serve with green sauce to drizzle over.