|Caesar-Style Kale Pesto Pasta|
-1 whole head of garlic
-1/4 cup extra virgin olive oil, plus more for drizzling on garlic
-salt and pepper
-1 lb spaghetti
-1 bunch kale, thick stems removed and discarded, leaves chopped into small pieces
-1/3 cup grated Parmesan cheese, plus more for serving
-juice of 1 lemon
-1 tbsp Dijon mustard
-1 tsp anchovy paste (*optional)
-1 tsp Worcestershire sauce
-3 tbsp pine nuts, almonds, or walnuts, toasted
1. To make the pesto, preheat oven to 400F. Cut off the end of the garlic bulb to expose the tops of the cloves. Drizzle with olive oil, salt, and pepper and wrap in aluminum foil. Place in oven and roast for 45 minutes. Allow to cool and squish cloves out of their skins.
2. While garlic is roasting, bring a large pot of water to a boil. Add salt and kale and cook for 2-3 minutes. Drain and squeeze kale to remove excess water. Add kale to the bowl of a food processor with roasted garlic, Parmesan, lemon juice, mustard, anchovy paste, and Worcestershire. Puree until combined. Add nuts and olive oil and puree until smooth. If not using immediately, transfer to a bowl and store, covered, in the fridge.
3. When ready to eat, bring a large pot of water to a boil and cook spaghetti noodles until al dente. Drain, reserving 1 1/2 cups of the pasta cooking water. Toss drained pasta with pesto and reserved pasta water (start with 1 cup, add more as needed), until kale pesto evenly coats pasta. Serve with additional Parmesan.