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1.
Bring a large pot of water to a boil with enough salt and cook the pasta according to the time on the package.
2.
While the pasta cooks, prepare the cedar nuts, garlic and spinach.
3.
Heat a frying pan over medium heat. Add the cedar nuts to the hot pan (without oil) and toast for 2–3 minutes, stirring constantly. As soon as they brown, remove from the pan and set aside.
4.
Return the pan to the stove, add the olive oil and garlic. Fry for 1–2 minutes until fragrant and golden brown.
5.
Add salt, pepper and chili flakes.
6.
Reduce the heat, add the spinach as well as the lemon zest and juice. Let the spinach wilt briefly.
7.
Add about a ladleful of pasta water to the spinach before draining the pasta.
8.
Toss the pasta with the spinach and garlic sauce and serve with the toasted cedar nuts.
