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Ingredients

• 1 head garlic
• 1/4 cup extra virgin olive oil (EVOO), plus additional for drizzling
• Salt and pepper
• 1 pound spaghetti
• 1 bunch kale, thick stems removed and discarded, leaves shredded
• 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more for serving
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 3 tablespoon pine nuts, toasted

Description

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