Bring a pot of salted water to boil, blanch the
Kale (4 1/2 cups)
for 5 minutes, and shock in an ice bath. Once the kale is cool, drain and squeeze out some water, but don’t squeeze too much.
Into a blender, add the kale,
Fresh Basil (1 cup)
Garlic (3 cloves)
Cashew Nuts (1/2 cup)
Lemon Juice (1)
Brown Sugar (1/2 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
, 1 Tbsp of Lemon Juice,
Olive Oil (1/4 cup)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
. Blend until smooth.
Bring another pot of salted water to boil, and cook the
Rigatoni (10 oz)
until al dente. Reserve ½ cup of pasta water. Drain the pasta.
Add the pasta, pesto, and
Grated Parmesan Cheese (1/4 cup)
to the pan, and cook over medium heat, stirring occasionally, for 2-3 minutes. Add the pasta water as needed.
Spoon the pasta into a serving bowl, top with more parmesan cheese and sprinkle some chopped cashew and red chili flakes. Then serve.