Warm Kale Pesto Pasta by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• u00be pound green kale, on-the-stem ((approximately 12-16 ounces))
• u00bd cup onion and/or shallot, finely chopped
• 2 medium cloves of garlic, peeled and thinly sliced
• 3-4 tablespoons extra virgin olive oil, divided
• u00bc level teaspoon of fennel seeds, coarsely chopped
• u00bd cup (8 tablespoons) toasted walnuts, coarsely chopped and divided
• u00bd cup (8 tablespoons) grated parmigiana cheese, divided
• 4-5 teaspoons Kosher salt, divided
• Fresh ground black pepper
• 12 ounces dried rigatoni pasta or other shape
• Optional: a pinch of hot red pepper flakes, or to taste