Start to finish: 30 minutes
2 unpeeled garlic cloves
4 ounces kale, stemmed and chopped (2 cups)
1 cup fresh basil leaves
1 1/2 ounces Parmesan cheese, grated (¾ cup), plus extra for serving
1/2 cup raw sunflower seeds, toasted
1 teaspoon red pepper flakes (optional)
Salt and pepper
1/2 cup extra-virgin olive oil
1 pound fusilli
Toast garlic in 8-inch skillet over medium heat, stirring often, until fragrant, 5 to 7 minutes; transfer to bowl. Let garlic cool slightly, then peel and mince.
Pulse kale, basil, Parmesan, sunflower seeds, pepper flakes, if using, 1/2 teaspoon pepper, and garlic in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Transfer to medium bowl and season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. Stir several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Serve with extra Parmesan.
Nutrition information per serving: 554 calories; 250 calories from fat; 28 g fat (5 g saturated; 0 g trans fats); 6 mg cholesterol; 530 mg sodium; 62 g carbohydrate; 4 g fiber; 3 g sugar; 16 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Pasta with Kale and Sunflower Seed Pesto in “Cooking At Home With Bridget And Julia .”