1 cup toasted walnuts or pecans chopped
fresh spinach or escarole
2-3 cloves minced garlic
1 cup plus a little more half and half
1 cup pecorino romano cheese grated
Cook pasta. In a separate large pot, saute garlic in oil until soft but not brown. Add spinach or escarole and cook until wilted. Drain pasta and add to spinach with half and half, cheese, and toasted walnuts or pecans.