Leafy greens and pine nut spaghetti

We have enjoyed this a few times as a mid week meal. I have used savoy cabbage instead of Cavolo Nero, it’s one of those recipes where you can do your own thing with the ingredients you have to hand . 

Ingredients 
Glug of Olive oil
25g pine nuts
2 cloves of garlic, finely chopped
6 sun-dried tomatoes, chopped
180g wholewheat spaghetti
½ x 200g pack cavolo nero, roughly chopped
½ unwaxed lemon, zest plus squeeze of juice
30g finely grated Parmigiano Reggiano

Method 
Heat the olive oil in a large frying pan over a medium-high heat. 

Fry the pine nuts with a pinch of salt for 2-3 minutes until golden. Scoop out of the pan and set aside

Add another drizzle of olive oil to the pan with the garlic and sun-dried tomatoes; fry over a medium heat for 3-4 minutes until the garlic is turning golden. 

Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than pack instructions. Scoop out a mugful of the cooking water, then drain.

Stir the cavolo nero into the garlic and tomatoes. Add a pinch of salt, then cover the pan with a lid and cook, stirring occasionally, for 7-8 minutes or until the greens have wilted. 

Add the drained pasta to the frying pan, along with the lemon zest and a squeeze of juice, half of the cheese and a glug of the cooking water.

 Stir over the heat for 1 minute, then transfer to bowls and scatter with the toasted pine nuts and remaining cheese.