- 1/3 cup, plus 2 tablespoons of pine nuts and pepitas
- Lots of kale, silverbeet, and swiss chard, thick stems removed and leaves torn (about 8 cups)
- 1 cup grated pecorino romano, parmesan, and whatever other hard cheeses you have, plus more for serving
- 3 garlic cloves (I tend to use one clove per person in most recipes)
- kosher salt and black pepper
- 1/2 cup olive oil
- 4 serves of fusilli, penne, or some other short pasta
- Toast the pine nuts and pepitas in a dry skillet until fragrant, 6 to 8 minutes; let cool. Chop up 2 tablespoons and put it all aside.
- Bring a large pot of salted water to a boil. Add the green and cook until bright green, this is very quick, 30 seconds is about right, even for the silverbeet and chard. Transfer the greens to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
- In a food processor, combine the greens, cheeses, garlic, the remaining ⅓ cup of unchopped nuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the processor running, add the oil through the feed tube in a steady stream.
- Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry).
- Serve the pasta sprinkled with a bit of cheese and chopped nuts.