1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces whole wheat spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
Freshly ground black pepper
Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.