1

Sort through the greens and discard any funky-looking leaves. Wash and chop them coarsely. Pour the yogurt into a fine-mesh strainer or cheesecloth to drain. Heat a large pot of salted water for the pasta.

2

Heat the oil in a wide nonstick skillet. Add the chile and onion and cook over medium heat, stirring occasionally, for a few minutes or until the onion turns translucent. Next add the greens with the water clinging to their leaves. Sprinkle with 1 teaspoon salt and cook until wilted, turning them with a pair of tongs after 3 or 4 minutes. Puree with the drained yogurt, then transfer the mixture to a large skillet. Turn the heat on low to warm the yogurt. Don’t get it too hot or it will curdle.

3

Cock the pasta in the salted water until al dente, then drain. While it's cooking, toast the pine nuts in a small skillet until golden. Add the pasta to the sauce, toss well, and salt to taste. Scatter the cheese and pine nuts over the top.