Ingredients

• 1 large bunch Tuscan kale, ribs and stems removed
• Kosher salt
• 12 oz. farro pasta or whole wheat pasta
• ⅓ cup raw pistachios
• ¼ cup extra-virgin olive oil
• 1 garlic clove
• 1 oz. Parmesan, finely grated, plus more for serving
• 2 Tbsp. unsalted butter
• Freshly ground black pepper

Instructions

1. Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
2. Cook pasta in pot of boiling water, stirring occasionally, until al dente.
3. Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
4. Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.