Ingredients

• 1 tbsp butter
• Garlic oil
• 2 large onions
• 1 tsp balsamic vinegar
• 200g pack spring greens (or kale, cavolo nero, cabbage) - shredded
• 150g wholewheat fusilli
• Handful parmesan cheese
• 14g toasted pine nuts
• Salt, pepper

Method

1. Finely chop the onions in long strands. Put the butter and olive oil in a large saute pan; add the onions and cook slowly, stirring frequently.
2. In a pan of boiling salted water, cook the pasta for 10 minutes. After 6 minutes, add the shredded greens.
3. About the same time you add the greens, add 1 tsp balsamic vinegar to the onions and stir well.
4. If not already done, toast the pine nuts in a hot oven, about 3 or 4 minutes spread out on a baking sheet.
5. When the pasta/greens are done, drain well, then add to the pan with the onions. Add the parmesan cheese, pine nuts, and a little salt and pepper. Stir well.
6. Serve with extra parmesan on top.