Cavatelle with Kale Pesto

1 package Mama Rosie’s Cavatelle
½ cup toasted pine nuts, walnuts or almonds (whichever you prefer)
3 garlic cloves, crushed
1 lemon, zested and juiced
1 bunch kale, stems removed
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
Crushed red pepper flakes, to taste
1 pinch ground nutmeg
½ cup parmesan cheese, grated

INSTRUCTIONS
Cook Mama Rosie’s Cavatelle in a large pot of salted boiling water. (Reserve some of the cooking liquid to thin out pesto if needed.)
Place nuts, garlic, lemon zest and juice into a food processor and pulse until finely chopped.
Add Kale in stages and chop finely as well.
Add in salt, pepper, red pepper flakes and nutmeg.
While the blade is running, stream in the olive oil to form a thick sauce.
Transfer Pesto to a serving bowl.
Stir in the cheese.
Adjust seasonings to taste and add more salt or pepper as needed.
Add Cavatelle to serving bowl with the pesto.
Toss to coat, adding in a small amount of cooking liquid to thin out the sauce.
Top with more parmesan cheese as desired and serve.