Fettuccine With Kale Pesto

• 4 cups stemmed chopped kale (about 1 bunch)
• 12 cup grated parmigiano-reggiano cheese
• 6 tablespoons extra virgin olive oil
• 14 cup pine nuts
• 2 garlic cloves, chopped
• 14 teaspoon red pepper flakes
• 1 lb fettuccine or 1 lb pappardelle pasta
• 1 cup grated parmigiano-reggiano cheese, plus more for serving

1. Make Pesto: Bring large pot of water to a boil.
2. Fill large bowl with ice cubes and cold water.
3. Plunge kale into boiling water and cook 3 minutes.
4. Using tongs, transfer kale to ice bath.
5. (The cold water allows the kale to keep its bright-green color.)
6. After 3 minutes, drain kale in colander, then squeeze it firmly to press out excess water.
7. Put kale, remaining pesto ingredients, and 1 teaspoon salt in food processor and puree until smooth.
8. (Makes 1 cup.)
9. Transfer to a container, cover, and refrigerate until ready to use.
10. (Keeps up to 3 days in the refrigerator.
11. ).
12. Prepare Pasta: Bring large pot of salted water to a boil.
13. Add fettuccine and cook until al dente, per package directions.
14. Just before the pasta is done, remove 2 tablespoons of the pasta cooking water and add it to the pesto.
15. Add cheese and mix well.
16. Drain pasta and toss with pesto.
17. Serve with extra cheese, if desired.

kale, cheese, extra virgin olive oil, nuts, garlic, red pepper, pasta, cheese

Taken from www.food.com/recipe/fettuccine-with-kale-pesto-501756 (may not work)