1 bunch kale, de-stemmed
12 oz farro pasta or whole wheat pasta
1/3 cup raw pistachios (or walnuts or pine nuts)
1/4 cup extra-virgin olive oil
1 garlic clove
1 oz Parmesan, finely grated, plus more for serving
2 Tbsp unsalted butter
1 bunch basil
Salt and pepper to taste
Optional: dollop of butter
Bring pot of water to a boil. Add kale leaves and boil until bright green and wilted, about 30 seconds. Transfer cooked kale to a baking sheet or plate with tongs, while keeping the water boiling. Let kale cool slightly and wring out excess water with your hands.
Cook pasta in the pot of boiling water, stirring occasionally, until al dente.