Pasta with Kale, Lemon and toasted Walnuts

Pasta with Kale, Lemon and toasted Walnuts500g spaghetti
2 tbsp extra-virgin olive oil
1 tbsp garlic (approx 3 large cloves), minced
1/4 tsp red pepper flakes
1 bunch kale, de-stemmed and thinly sliced
pinch of sea salt
zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus more for topping
1/4 cup walnuts, toasted and then broken into small pieces

Wash, de-stem and thinly slice the kale.
Mince garlic cloves, and zest and juice the lemon.
Cook the pasta according to the package directions. Reserve 1/2 cup pasta water and then drain.

Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant. Add in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn’t burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.

Remove from heat and add in the lemon zest and juice, and give it all a good toss to combine.

Add the pasta to the skillet and toss to combine. Add in some of the reserved pasta water to create a thin sauce.

Add in the 1/2 cup grated cheese and toss to combine.

Serve the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.