-
1
Preheat the oven to 350.
-
2
On a rimmed baking sheet, toast the pecans for 5 minutes, until lightly browned; let cool slightly.
-
3
Keep an eye & nose on them so they don't burn.
-
4
Coarsely chop and transfer to a bowl.
-
5
Raise the oven temperature to 450.
-
6
On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper.
-
7
Roast the tomatoes for about 10 minutes, until browned in spots.
-
8
In a large pot of boiling, salted water, cook the fusilli.
-
9
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet.
-
10
Add the garlic and cook over moderate heat, stirring constantly, until just barely golden, 2 minutes.
-
11
Add the roasted tomatoes, kale and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, about 5 minutes.
-
12
Drain the fusilli, using the cooking water to warm the serving bowl & reserving 1/2 cup of the cooking water.
-
13
Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet with the kale & maters and cook over moderate heat, tossing to coat the pasta.
-
14
Season with salt and pepper.
-
15
Transfer the pasta to the drained warmed serving bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
