Spaghetti with Wilted Greens and Walnut Pesto

• 1 pound spinach spaghetti
• 1/2 cup chopped and toasted walnuts
• 1/2 cup chopped Italian parsley
• 1/4 cup chopped fresh basil leaves
• 1 clove garlic, chopped
• 1/4 cup shredded Parmesan, plus more for garnish
• 3 tablespoons olive oil, divided
• Salt
• 4 eggs
• 1 pint cherry tomatoes (optional)
• 1 package (5 ounces) baby kale or other braising greens
• Red pepper flakes (optional)

1. Cook the spaghetti according to the package directions to al dente in a large pot of lightly salted water.
2. Drain the pasta, reserving 1 cup of the pasta water.
3. Add the walnuts, parsley, basil, garlic, and Parmesan to a food processor, and pulse to finely chop.
4. Stream in 2 tablespoons of the oil to create a chunky puree.
5. Add salt to taste.
6. Preheat the oven to 350 degrees F. While the oven heats, fry the eggs sunny-side up and set aside.
7. Place the tomatoes on a baking sheet and roast for 5 to 10 minutes, until they begin to burst.
8. In a large skillet over medium-high heat, add the remaining tablespoon of olive oil, toss in the kale, and cook until its just wilted, about 2 minutes.
9. Reduce the heat to medium, add the drained pasta, and cook for 2 minutes, or until warmed through.
10. Stir in the pesto with about 1/2 cup of the pasta water and cook until the water has evaporated.
11. Divide the pasta among 4 bowls and top each with an egg, add one-forth of the cherry tomatoes, and a sprinkle of Parmesan and red pepper flakes to taste.

walnuts, italian parsley, fresh basil, clove garlic, shredded parmesan, olive oil, salt, eggs, cherry tomatoes, baby kale, red pepper

Taken from www.cookstr.com/recipes/spaghetti-with-wilted-greens-and-walnut-pesto (may not work)