*** Kale and Sunflower Seed Pesto

• 2 cups packed chopped kale leaves
• 1 cup packed fresh basil leaves
• 2 oz Parmesan cheese, grated (1 cup)
• 1/2 cup raw sunflower seeds, toasted
• 2 garlic cloves, toasted and minced
• 1 1/2 tsp red pepper flakes
• salt
• pepper
• 1/2 cup olive oil
• 1 lb pasta
• 1/2 Tbsp sugar (maybe more)

Pulse kale, basil, Parmesan, sunflower seeds, garlic, pepper flakes, if using, and 1/2 teaspoon pepper in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Transfer to medium bowl and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.

Stir in several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Season with salt and pepper, and sugar, to taste and add remaining reserved cooking water as needed to adjust consistency.

Makes 8 servings, 12 WW PointsPlus each.