Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter, cut into small pieces
- 10 large shallots, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- Salt and pepper
- 2 tablespoons fresh thyme, chopped
- 1 pound farro or whole wheat spaghetti
- 1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
- Grated Pecorino cheese
- Chopped toasted hazelnuts
- Flat leaf parsley, for garnish
Description
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Rachael Ray
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