Bring a big pot of salted water to a boil and cook the pasta according to directions. Reserve about ½ cup pasta cooking water, then drain the noodles and return them to the pot.

Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (⅛ to ¼ inch). Shake up the greens and give them a few chops so the strands aren’t so long.

Heat a heavy-bottomed 12-inch skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant, while stirring frequently (don’t step away from the stove, as they burn quickly). Pour them out of the skillet and save for later. Let the skillet cool for a few minutes off the heat.

Return the skillet to medium heat and pour in the olive oil. Sprinkle in a pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with a pinch of salt. Stirring often (try not to let them clump), sauté the greens until they’re wilted and dark green, about three minutes.

Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding just a splash of pasta cooking water if necessary to loosen the mixture. Taste, and add more salt for extra flavor, plus some black pepper. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.