Capellini with Kale and Basil Pesto

This recipe yields 4 servings. 

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Basil Pesto Recipe -
Ingredients:
4 cups of fresh basil leaves
½ cup of extra virgin olive oil
1/3 cup of pine nuts
2 garlic cloves
½ cup parmigiano reggiano cheese
1 tsp sea salt.
½ tsp black pepper

Directions:
Place pine nuts and pine nuts in the food processor, blend until coarse meal.  Add basil and salt.  Start the processor and drizzle in the oil slowly. Once pureed add the cheese, pulse a few times until smooth.    

Pasta Recipe –
Ingredients:
3 to 4 cups Kale (keep the thin small stems)
1/3 cup of olive oil (I use extra virgin)
2 Roma tomatoes, chopped
½ Vidalia onion minced
2 cloves garlic minced
½ tsp of crushed red pepper
½ tsp of black pepper
1 tsp salt (more if needed)
Zest and juice of ½ lemon
Parmigiano Reggiano (for serving)
1 box of capellini
Coarse salt
 
Directions:
Heat a large pot of water for the pasta.  Once boiling, add the coarse salt. 
Sauce:  Heat 2 table spoons of EVOO in a skillet over medium heat, add minced onions. Cook until softened, add garlic, crushed red pepper and a pinch of salt.  Cook until garlic has softened.  Add the chopped tomatoes.   While this is cooking, puree the Kale in the food processor, drizzle in the oil slowly.  Add some water to the mixture as it’s processing to make in to a paste.  Once the tomatoes are a little soft, add the kale to the pan.   Stir in 1/3 cup of basil pesto, cover and cook for a few minutes and then salt and pepper to taste.  
Pasta:  Add the capellini to the pot of boiling water after the sauce is done.   Cook the pasta until al dente.  Reserve 1 and 1/2 cups of pasta water.  Drain the pasta, return to the pot.  Add ½ cup of reserved pasta water, sauce, lemon juice and lemon zest to the pot.  Toss gently to combine, add pasta water as needed. 
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Top with Parmigiano on the plate before serving.