Spaghetti with Pistachio and Kale Pesto Sauce

Ingredients:

• 1 large bunch (about 450 g) kale, stems removed and leaves torn
• 280 g whole grains spaghetti
• 2 tablespoons roasted salted pistachios
• 1 clove garlic, crushed
• 1 cup fresh parsley leaves
• 1/4 cup olive oil
• 2 tbsp. l. grated parmesan cheese
• 1 tablespoon lemon juice, plus lemon wedges for serving

Preparation:

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the kale and cook, stirring, for about 2 minutes—it should be wilted but still bright green. Using a slotted spoon, transfer the kale to the ice water (keep the boiling water on). Once cool, drain well, squeezing out as much water as possible. Coarsely chop the kale.
2. Add the spaghetti to the boiling water and cook according to package directions. Reserve 1/2 cup of the cooking water and discard the rest.
3. While the spaghetti is cooking, finely chop the pistachios and garlic in a food processor. Add the kale and parsley and process thoroughly. With the processor running, pour in the olive oil in a steady stream. Add the Parmesan cheese, lemon juice, and 1/2 teaspoon each of salt and pepper, and begin blending.
4. Toss the spaghetti with the pesto sauce; if the dish seems dry, add a few tablespoons of the reserved cooking water. Season with salt and pepper to taste. Serve with lemon wedges.