Kale and Walnut Pasta

Place the walnuts in a large pan with a lid, and turn the heat up to medium. Toast eh walnuts, stirring occasionally until just fragrant, about 3 minutes, taking care not to burn them. Add 1 tablespoon of the olive oil, season to taste with salt and pepper, and stir for about 1 minute, and transfer to a small bowl. Wipe out the pan to make sure there aren't any walnut pieces remaining.

Bring a large pot of well-salted water to a boil for the pasta. Add the remaining olive oil and the garlic to the pan and cook over low heat, stirring occasionally, until fragrant, about 2 minutes. Add the red pepper flakes, stir, and cook until fragrant, about 30 seconds to 1 minute. Increase the heat to medium and add the kale to the pan, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.

Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water and cook until al dente. As the spaghetti cooks add a couple of ladles of pasta water to the kale to help it wilt.

Squeeze half the lemon over the kale and toss. Taste the kale and add more lemon juice, salt, and pepper to taste. Remember you will be adding the salty pecorino and or Parmigiano later.

Once the pasta is cooked, add the pasta to the pan with the kale, adding more pasta water as necessary. Toss well until the pasta is glossy and silky with the oil and the kale is well mixed with the pasta. Add half the walnuts and half the cheese. Taste and add more olive oil and lemon to taste.

Remove from heat and shower with cheese, top with the remaining walnuts and serve.

Enjoy!