This one uses the garlic scapes and onions from this week, plus the spinach from last week. You could also use arugula.
Heat some olive oil in a pan. Mince the garlic scape. Chop the onion (including the tender green stem). Add both to the warm pan with a dash of salt. When the pan is fragrant, add a small handful of pine nuts (or not if you’re allergic or just not a fan). Meanwhile, rinse the greens very well. Let them drain, but don’t let them dry out. Once the nuts are starting to brown, add the damp greens and turn them in the oil (tongs work best for this). Reduce the heat slightly.
Put on a pot of salted water for pasta. While it comes to a boil, check the greens. They should be just past wilted. Take them off the heat.
Add your pasta and cook to desired texture. Drain and either toss with the greens in the pan or plate with the greens on top. Add a last drizzle of olive oil and some shaved parmesan.