Kale Pesto Cavatappi

Bring a large pot of salted water to a boil for the pasta. Preheat oven to 450°F.

Trim the ends off the Brussels sprouts and peel off as many leaves as you can. Add cores and leaves to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until they are crispy and brown in spots, about 6 to 7 minutes.

Add the cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return the cavatappi to the pot, off of the heat, and toss with ½ tsp olive oil.

Destem the kale. Add the kale leaves, Italian seasoning, almonds, scallion cashew cheese, red chile flakes, garlic, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with 1/2 tsp salt and 1/4 tsp pepper and blend kale pesto until smooth.

Add half the roasted Brussels sprouts and sun-dried tomatoes (reserving the remainder for garnish) to the cavatappi. Add the kale pesto and a pinch of salt and pepper and stir to combine. Turn the heat to medium and cook, stirring frequently, until heated through, about 1 to 2 minutes.

Divide kale pesto cavatappi between large plates or bowls. Top with the remaining sun-dried tomatoes and Brussels sprouts.