Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter, cut into small pieces
• 10 large shallots, halved and thinly sliced
• 4 cloves garlic, thinly sliced
• Salt and pepper
• 2 tablespoons fresh thyme, chopped
• 1 pound farro or whole wheat spaghetti
• 1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
  
• Grated Pecorino cheese
• Chopped toasted hazelnuts
  
• Flat leaf parsley, garnish