"This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards...."
INGREDIENTS
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2 Tbsp extra-virgin olive oil
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2 cloves garlic, sliced
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1/4 tsp red pepper flakes
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1 bunch collard greens (12 oz), ribs removed, thinly sliced
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1/4 cup pine nuts, toasted
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Grated zest of 1 lemon, plus more for garnish
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2 Tbsp lemon juice
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Coarse salt
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12 oz farro spaghetti
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1/4 cup freshly grated Pecorino Romano