Parmesan Cheese (1/2 cup)
. Slice the
Garlic (3 cloves)
. Toast the
Pine Nuts (1/3 cup)
in a dry pan. Be careful not to burn them.
Start a big pot of salted water to cook pasta. When it starts to boil, add the
Linguine (10.5 oz)
In the meantime, in a large pan heat up the
Olive Oil (1 Tbsp)
and add the
Baby Kale (3 cups)
Add sliced garlic and
Crushed Red Pepper Flakes (1/2 tsp)
and cook until greens are wilted and garlic is starting to turn brown.
Once pasta is about two minutes undercooked, drain and reserve 2 cups of the pasta water. Add to pan the undercooked pasta, pasta water,
Ground Black Pepper (1 tsp)
Kosher Salt (1/2 tsp)
Unsalted Butter (1 Tbsp)
Cook over high heat, stirring frequently, until there is no extra water in the pan and the pasta is cooked through.
Stir in pine nuts and parmesan and serve!