35 Min

• 1 bunch Broccoli Rabe
• 2 cups Torn Kale (no stems)
• 16 oz Fusilli Pasta
• ½ cup + 1 Tbsp Olive Oil
• 2 Garlic Cloves, minced
• 1 whole Garlic Clove
• Red Pepper Flakes 
• Freshly Grated Parmesan Cheese (optional)
• Freshly Ground Black Pepper and Sea Salt
• Juice of One Lemon
• 1/4 to 1/2 cup Almonds
• 1/4 tsp Sea Salt (more to taste)

To make pesto, pulse kale, ½ cup olive oil, ¼ tsp sea salt, 1 clove garlic, and lemon juice in food processor until smooth. Add almonds and pulse until nuts are ground to desired consistency.

Bring large pot salted water to boil.

Blanch broccoli rabe 3 minutes. Remove with slotted spoon, drain well, and roughly chop. Cook pasta in same pot.

Meanwhile, add 1 tablespoon olive oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with sea salt and pepper. When warm, add minced garlic.

When pasta is done, drain it, reserving a little cooking water. Toss fusilli in skillet, adding 3 tablespoons pesto and broccoli rabe, moistening with a little reserved water, if necessary. Adjust seasonings and serve with a sprinkle of red pepper flakes and freshly grated parmesan, if desired.