Directions

1. Cook kale leaves in a large pot of boiling water until bright green, about 30 seconds. Transfer to a rimmed baking sheet, keep the water boiling. Let kale cool slightly; wring out excess water with your hands.
2. Cook pasta, according to package directions, in the boiling water until al dente. Drain, saving 1 cup of pasta water.
3. Blend nuts, oil, garlic, and 1/3 cup pasta water in a blender or food processor until smooth. Add kale and Parmesan cheese. Purée, adding extra pasta water, 1 tablespoon at a time as needed until smooth. Transfer pesto to a large bowl and season with salt and pepper to taste.
4. Add pasta to the bowl with pesto and add 1/3 cup pasta cooking liquid. Toss, adding more pasta cooking water by the tablespoonful, if needed, to slightly thin the sauce.
5. Top with Parmesan cheese and a drizzle of olive oil.