Fusilli With Kale-Cashew Pesto

1. 1

   Set a big pot of water over high heat. Add a few spoonfuls of kosher salt.

2. 2

   Meanwhile, make the pesto. Combine the kale, cashews, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped and well combined. With the machine running, drizzle in the olive oil. Season with salt and red pepper flakes to taste. Transfer to a big, heatproof bowl-this is what you'll serve in.

3. 3

   When the water comes to a boil, add the pasta. Cook for about 8 minutes until al dente. Before you drain, fill a mug or glass with the salty pasta water. Drain the pasta. Add to the bowl with the pesto. Toss. Progressively add as much pasta water as needed to create a creamy, smooth sauce-it will continue to stiffen as it cools, so don't be shy here. (I used about 2/3 cup.) Season again to taste.

4. 4

   Serve with more red pepper flakes and Parmesan on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.