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1
Place a rack in the center of the oven.
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2
Preheat the broiler.
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3
Cook the pasta in boiling salted water to al dente, 8 to 10 minutes.
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4
Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
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5
Arrange the kale on a cooling rack over a baking sheet.
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6
Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg.
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7
Broil until crisp and charred at the edges, 3 to 5 minutes.
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8
Remove from the oven and reserve.
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9
Toast the nuts in a small skillet over medium heat until fragrant.
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10
Place the herbs in food processor and add the nuts.
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11
Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO.
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12
Pulse into a thick pesto sauce and adjust the seasoning.
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13
Transfer to a large serving bowl.
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14
Add 1 cup of the starchy water to the pesto.
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15
Toss the pasta and sauce to combine.
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16
If the pasta is dry, add the remaining 1/2 starchy water.
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17
Fold in half of the crispy kale and garnish with the remainder.
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18
Serve with Broiled Tomato Crostini.
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19
Heat the broiler.
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20
Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO.
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21
Broil until charred at the edges, 10 minutes.
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22
Chop the tomatoes and reserve.
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23
Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.
