Ingredients
Vines & Branches Sea Salt
1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh basil
1/4 cup Vines & Branches Lemon Pepper Olive Oil
2 tablespoons freshly grated Parmesan
Lemon wedges, for serving

Directions
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and basil and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, and 1/2 teaspoon each salt and pepper and pulse to incorporate.

Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.

Original Recipe Source: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-pistachio-pesto-spaghetti-recipe.html?soc=sitesocialpinterest&crlt.pid=camp.8gt5B5FxQsKO&oc=linkback