Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1 bunch collard greens (12 ounces), ribs removed, thinly sliced
1/4 cup pine nuts, toasted
Grated zest of 1 lemon, plus more for garnish
2 tablespoons lemon juice
Coarse salt
12 ounces farro spaghetti
1/4 cup freshly grated Pecorino Romano
Preparation
Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt.
Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain.
Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.
