Penne with Tuscan Cavolo Nero | Hearty & Aromatic

Wash the cavolo nero thoroughly. Cut out or strip the leaves from the thick stems with your fingers, as they are woody. Slice the tender kale leaves crosswise into bite-sized strips. Peel the garlic and slice thinly. Rinse the lemon with hot water, finely grate some zest, and squeeze the juice from half a lemon.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown, stirring constantly so they do not burn. Then transfer immediately to a small plate and leave to cool.

Bring a large pot of plenty of water to a boil and salt generously. Add the penne and cook al dente according to the package instructions. Before draining, make sure to scoop out about 150 ml of starchy pasta water with a cup and set aside.