Rapini-Walnut spaghetti

Lately we have been on a spaghetti kick. BUT instead of making a whole box or half-box of spaghetti and gorging until my stomach hurts like I usually do, lately I have tried something I have never done before: measuring the portions. So, for two of us, that's just 4 ounces of uncooked spaghetti, and we will eat it as sort of half a dinner along with something else. This is what I made tonight:

Rapini-Walnut Spaghetti 
based on this recipe from all recipes

Ingredients:

• 1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces (mine was a small bunch of baby rabe so it probably counted more like 1/2 bunch, also I didn't need to pre-boil it)
• 4 ounces uncooked spaghetti
• 1/3 cup walnuts
• 1-2 tablespoons olive oil
• 2 large cloves garlic, sliced
• salt and black pepper to taste
• 1/4 teaspoon red chili flakes
• 1/4 cup shredded Parmesan cheese (important to use good parmesan here!)

Method:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. 
2. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. 
4.  Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. 
5. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt, black pepper, and red pepper flakes, then stir in the drained pasta, walnuts, and half the parmesan. If you want to you can add some pasta water here and cook it up to make a bit of a sauce.
6. Toss with remaining Parmesan cheese before serving.