1 pound whole wheat linguine or other pasta
12-ounce jar roasted red peppers, drained
12 sundried tomatoes packed in oil
2 tablespoons olive oil, divided
1 cup chopped walnuts, divided
½ teaspoon kosher salt
1 bunch kale
Pinch red pepper flakes
4 ounces feta, crumbled
As I typically do with pasta dishes, I make the full recipe of sauce and freeze half of it, halving the rest of the recipe. This prevents dried out, reheated pasta and gives us an easy way to get dinner on the table on crazy nights.
Boil the pasta according to package directions.
Meanwhile, combine the red peppers, tomatoes, 1 tablespoon of olive oil, ½ cup of walnuts, and salt in the bowl of a food processor. Pulse until combined.
While the pasta cooks, remove the stems from the kale and chop the leaves. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the kale and red pepper flakes and sauté until the kale is bright green. Season with salt and pepper to taste.
Drain the pasta, reserving a small amount of cooking water. Toast the remaining ½ cup of walnuts in a small skillet over medium heat for 3-4 minutes or until fragrant.
Toss the pesto with the pasta, adding water if needed to loosen the sauce. Add the kale, then top each portion of pasta with walnuts and feta. Sprinkle with additional red pepper flakes, if desired.