Kale Pesto Pasta

 1 lb favorite pasta (we prefer Banza linguine for this one)

1 large bunch curly kale, de-stemmed (this should almost fill your food processor)

1/2 c cashews

1/4-1/2 cup EVOO (why not use garlic infused olive oil?!)

5 large garlic cloves

2 fresh lemons, juiced

1 tsp salt

Fresh ground pepper

Crushed red pepper flakes

While pasta is cooking add kale, cashews, garlic lemon juice salt and pepper to a food processor. Slowly add 1/4 cup olive oil.  Add some water if needed to get the right consistency. Mixture will be smooth, taste and adjust with salt & pepper as needed.  Combine pesto with pasta, at this step add more olive oil if you like.  Sprinkle pasta with Brazil nut Parmesan and/or crushed red pepper flakes. There should be enough pesto left for another batch of pasta, to save for pizza night topping, or to freeze and use at a later time.