Preheat the oven to 200°C.
Place the courgette and onion into an oven-proof dish or baking tray. Evenly coat the veg with a little olive oil and a sprinkle of salt and pepper. Place into the oven for around 20 minutes making sure to turn them halfway.
While the veg are in the oven start with toasting the pine nuts in a pan over medium heat for a few minutes until they start to brown slightly. Remove from the pan and set aside.
Heat about a tablespoon of olive oil in a large frying pan over medium heat. Add the red chili and cook for a 2-3 minutes until it softens. Add the garlic and cook for a minute until it starts to turn translucent. You don’t want it to brown!
To the same pan, add a little more olive oil if needed and add the cavolo nero. Cook for about 4 minutes, stirring frequently until it starts to wilt down then add a splash of water to the pan and continue cooking for another few minutes. Turn the heat off and leave to
Next cook the pasta. Bring a large pan of water to the boil, add a good pinch of salt and then add the linguine. Cook for roughly 8-10 minutes. You want to keep it slightly al dente. Add a small amount of the pasta water to the same pan with the kale, garlic
and chili and turn to low heat. Drain the pasta and add straight to the pan. Toss it around, mixing all bits together, add a drizzle of olive oil and salt and pepper to season. To the same pan, add the roasted veg and toss together.
Serve into pasta bowls and top with the toasted pine nuts and a generous helping of grated parmesan. Sit back and enjoy.
Tip: To remove the stalks from the cavolo nero, run a sharp knife down the entire length of the stalk on both sides. Don’t remove stalks once it’s chopped or you’ll be there all day!