Spaghetti with Collard Greens and Lemon

Ingredients

• ¼ cup freshly grated Pecorino Romano
• 12 oz farro spaghetti
• Coarse salt
• 2 Tbsp lemon juice
• Grated zest of 1 lemon, plus more for garnish
• ¼ cup pine nuts, toasted
• 1 bunch collard greens (12 oz), ribs removed, thinly sliced
• + 3 more ingredients
• • ¼ tsp red pepper flakes
  • 2 cloves garlic, sliced
  • 2 Tbsp extra-virgin olive oil

1. 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. 2. Meanwhile, cook pasta in well-salted wat...

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