Fusilli with Kale and Walnut Pesto

Directions

1. Preheat the oven to 300 ̊F.

2. Sprinkle the walnuts on a cookie sheet and bake for 30 minutes. Transfer immediately to a cool dish to speed up the cooling process.

3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions.

4. When the pasta is 3 minutes from al dente, add the kale into the pasta water to cook slightly.

5. Reserve ¼ cup of the pasta water and set aside.

6. In a large bowl, add ½ cup of the pesto, and dilute with a dash of the the pasta water and olive oil, stir to combine.

7. Drain the pasta and toss with the contents of the bowl until everything is evenly coated. Add a little more pasta water and olive oil loosen further. The pasta will continue to absorb the liquid, so a little extra moisture is necessary.

8. Serve with a generous grating of Parmigiano Reggiano and the chopped, toasted nuts.

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