Kale Pesto Cavatappi

Bring a large pot of salted water to a boil. Set the oven to broil on high and place rack in the middle. Trim and deseed the red bell pepper, and chop into bite-size pieces. Add chopped red bell pepper, 2 tsp vegetable oil, ½ tsp of salt, and ¼ tsp pepper to a baking sheet, and toss to coat. Broil until peppers are charred, 5 to 7 minutes. TIP: Watch the vegetables carefully, as all ovens vary.

Add pasta to the boiling water, and stir. Reduce heat slightly and cook pasta until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Set pasta aside. TIP: We will use this pot again in step 4.

Destem the curly kale. Peel the garlic. Add curly kale, peeled garlic, Italian seasoning blend, almonds, cashew cheese, red chile flakes, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the kale pesto until smooth. TIP: Omit the red chile flakes if you’re sensitive to spice

Return the large pot to the stove over medium heat. Add reserved pasta water, kale pesto, and a pinch of salt and pepper, and stir to combine. Add cooked pasta, just half the charred red peppers, and just half the sun-dried tomatoes and cook, stirring frequently, until heated through, 1 to 2 minutes.

Divide the kale pesto cavatappi between large bowls. Top with remaining charred red peppers and remaining sun-dried tomatoes. Mangia!