Kale, sunflower seeds create a flavorful pesto
Pasta with kale and sunflower seed pesto
1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving ½ cup raw sunflower seeds, toasted 1 teaspoon red pepper flakes (optional)
Salt and pepper ½ cup extra-virgin olive oil 1 pound fusilli
Toast garlic in 8-inch skillet over medium heat, stirring often, until fragrant, 5 to 7 minutes; transfer to bowl. Let garlic cool slightly, then peel and mince.
Pulse kale; basil; Parmesan; sunflower seeds; pepper flakes, if using, ½ teaspoon pepper; and garlic in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add olive oil until incorporated. Transfer to medium bowl and season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Stir several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Serve with extra Parmesan.
PER SERVING: 554 calories, 16 g protein, 62 g carbohydrates, 3 g sugar, 4 g fiber, 28 g fat (5 g saturated), 6 mg cholesterol, 530 mg sodium