Prep: 20 minutes
Total: 45 minutes
for the pesto:
1 1/2 ounces kale, stems removed
1/2 cup parmesan cheese
1 1/2 ounces|50 grams toasted walnuts
1/2 cup olive oil
for the pasta:
1 pound orecchiette
kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 small yellow onion, finely chopped
1 pound spicy Italian pork sausage, casings removed
1 yellow bell pepper, trimmed, seeded, and diced
5 ounces kale, stems removed, roughly chopped
1. Make the pesto: Place the kale, walnuts, and cheese in a food processor. With the motor running, slowly drizzle in the oil. Pesto will keep, refrigerated, for up to 5 days.
2. Make the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain and set aside.
3. Meanwhile, heat the oil in a large saucepan over medium-high. Add the onion and cook until slightly soft, about 3 minutes. Add the sausage and cook, breaking up into smaller pieces using a wooden spoon, about 4 minutes. Add the bell pepper and cook 3 minutes longer. Toss in the pasta and the kale, along with the pesto, and cook an additional 3 minutes, or until the kale has wilted. Serve immediately.