Linguine with kale pesto

Ingredients:

• About 1/3 cup toasted pine nuts
• 2-3 cloves of garlic, crushed
• Zest and juice of 1 lemon
• 1 bunch kale, stems removed
• Freshly ground nutmeg
• 1/3-1/2 cup olive oil
• 1/2 cup Pecorino Romano cheese plus more for sprinkling
• 450 g linguine noodles

Preparation:

1. Bring a large pot of water to a boil to cook the linguine.
2. Place the pine nuts, garlic, lemon zest, and juice in a food processor and pulse in short bursts. Add the kale in several batches, pulse in short bursts. Season with salt, pepper, and a few pinches of nutmeg. Pour in the olive oil until a thick sauce forms. Transfer the pesto to a bowl and stir in the Pecorino Romano cheese.
3. Cook the pasta al dente in salted water. Add 1 cup of the starchy pasta cooking water to the pesto before draining. Toss the linguine with the pesto sauce for 1-2 minutes, distributing it evenly. Season to taste and sprinkle with additional cheese before serving.