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1
Peel and mince the garlic cloves. Soak the minced garlic, thyme and pepper flakes in the olive oil while preparing the other ingredients.
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2
Combine six quarts water and two large pinches of salt in a large pot and bring to a boil. Add the pasta and cook. When the pasta is barely firmer than the desired eating texture, drain it immediately and run the pasta, in the strainer, under cold water for 30 seconds to stop the cooking.
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3
While the paste water boils, toast the pine nuts by shaking them in a dry pan over medium heat until light brown. Or pan-roast the pine nuts in a 325-degree oven until toasted, about 10 minutes, shaking the pan every few minutes to ensure even toasting.
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4
As the pasta cooks, wash the greens several times to remove all dirt and grit. If using greens with tough ribs, such as mustard greens, cut out the ribs. Tear any large leaves into pieces 2 to 4 inches across.
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5
When the pasta is drained, put the oil, garlic and pepper flakes in a sturdy 12-inch skillet over medium heat. Saute until the garlic just starts to color. If using fresh thyme, remove the sprigs now. Add the greens to the skillet in large handfuls, starting with the sturdier greens, such as mustard. Let the heat wilt the greens. Stir and continue adding handfuls of greens, finishing with more delicate greens, such as spinach. Cook, stirring occasionally, until all the greens have wilted.
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6
Immediately add the pine nuts to the greens, along with several grinds of fresh black pepper and any extra salt, if desired (consider that the grated cheese will add salt as well). Add the cooked pasta and toss with the greens until the pasta is warmed through.
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7
Transfer to a serving platter and toss with the grated cheese. Serve while hot.
