Put the pasta water on to boil.
Finely slice the garlic and remove the cavolo nero from it's stalks. Shred the cavolo nero.
6 cloves garlic, 200 g cavolo nero
In the frying pan, toast the pine nuts until slightly golden. Remove and set aside.
50 g pine nuts
Add the pasta to the pasta water.
180 g pasta
Sizzle the garlic and chilli if using in the olive oil. Add in the cavolo nero and turn in the pan.
6 cloves garlic, 200 g cavolo nero, 1 teaspoon chilli flakes, 2 tablespoon olive oil
Once the pasta is cooked al dente, reserve a ⅓ cup (50ml) of the cooking water, then drain
Mix the pasta in with the cavolo nero, tossing so the oil coats the pasta well.
Mix the nutritional yeast in with the reserved pasta water, then pour it over the pasta, mixing well. This will turn into a light cheesy coating for the pasta.
2 tablespoon nutritional yeast
Mix the pine nuts into the pasta, then add salt & pepper to taste.
Salt and Pepper to taste
Serve in bowls with extra nutritional yeast or pangritata (toasted breadcrumbs) to sprinkle over the top