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1
Preheat oven to 375 .
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2
In a large pot, bring about 6 quarts of salted water to a boil.
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3
Add the elbow macaroni and cook for about 7 minutes until al dente (if you used a different pasta, follow the cooking instructions for al dente that are included on the package).
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4
Drain pasta, toss with a little olive oil, and set aside.
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5
Give the garlic and pine nuts a rough chop, then whirl them together in the food processor until mashed.
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6
Add the 1/2 cup of olive oil, and give it another good whirl.
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7
Into the food processor, add the kale and basil one cup at a time, processing until all leaves are chopped up.
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8
Next, add in the cheeses and butter.
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9
Process until completely blended.
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10
In a large bowl or pot, toss the pasta with the pesto until every noodle is covered.
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11
The pasta can be served as is at this point, or proceed to the baking steps below.
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12
Preheat oven to 375 F.
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13
Transfer pasta mixture to a baking dish (I used a large oval baker).
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14
Drizzle cream evenly over the top, then sprinkle on some Parmesan cheese and the 1 tablespoon of reserved pine nuts.
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15
Bake at 375 F for about 15 minutes until golden.
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16
Note: This is also delicious with leftover roasted chicken chopped up and tossed with the pasta.
