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Bring a large pot of salted water to a boil. Plunge kale leaves in water, then immediately drain and plunge into ice water to stop the cooking. Drain in colander, then lay on paper towels to extract as much water as possible. Place in the bowl of a food processor with garlic, parmesan, and all but 2 Tbs of toasted pine nuts.
Add a generous pinch of salt and pulse briefly to combine and chop. With machine running, drizzle in olive oil until you achieve a loose pesto-like consistency with some texture remaining.
Meanwhile, cook pasta to al dente, drain and reserve 1 c of cooking water. Place pasta in a large bowl, add big spoonfuls of pesto and some pasta cooking water to loosen it up. Toss until noodles are coated with pesto, then serve in big warm bowls, topped with additional toasted pine nuts and grated parmesan.
Tags: dinner, farmhousedelivery, greens, italian, main, pasta, sauce, side, vegetarian
https://recipes.farmhousedelivery.com/paparadelle-with-kale-pesto-toasted-pine-nuts/