Whole-Wheat Macaroni with Creamy Kale Pesto and Toasted Hazelnuts

Bring salted water to a boil in a large pot. Dip the kale leaves into the boiling water for 30 seconds (blanching), then immediately remove them with a strainer and rinse under cold water to preserve their color. Keep the water in the pot for the pasta.

In the same water, cook the whole-wheat fusilli according to the package instructions until al dente. Before draining, reserve 100 ml of the cooking water.

Meanwhile, toast the hazelnuts in a dry pan over medium heat until fragrant and golden. Set some aside for garnish, and roughly chop the rest.

Place the blanched kale, olive oil, garlic, grated cheese, lemon juice, and half of the toasted hazelnuts in a blender. Blend into a smooth pesto. If the mixture is too thick, add a tablespoon or two of the pasta water.

Return the drained pasta to the pot, add the prepared pesto, and gradually pour in the remaining cooking water. Stir over low heat to create a creamy emulsion that evenly coats the fusilli.

Serve immediately, sprinkled with the reserved hazelnuts, lemon zest, and freshly ground pepper.