Spaghetti With Kale-Pecan Pesto

1 12oz bunch kale, stems removed, leaves torn into pieces
1/4 cup toasted pecan pieces
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 pkg spaghetti

1) Cook spaghetti according to package directions.  Drain and set aside.
2) Meanwhile, place kale pieces in large pot with 1 1/2 cups water, cover, and heat over medium-high heat.  Cook 5 minutes, or until kale is wilted but still bright green, tossing occasionally.  Add more water while cooking if necessary.  Drain, reserving cooking liquid.  Cool.
3) Blend pecan pieces and garlic cloves in food processor until finely chopped.  Add cooled kale, and blend until thick paste forms.  Add Parmesan, and blend until smooth.  Add oil and 2 Tbs kale cooking liquid, and blend until smooth, adding more liquid if necessary to obtain desired consistency.  Season with salt and pepper, if desired.
4) Stir pesto mixture in with spaghetti.  Top with additional Parmesan cheese, if desired.  Serve.  

Review: I used one big pot of boiling water to make this.  Once it was boiling, I tossed the kale in and stirred occasionally for five minutes.  I then took the kale out with a slotted spoon.  I salted the water and then cooked the spaghetti in the green boiling water.  It cut down on dirty dishes and was more efficient than having two pots boiling!  This turned out pretty well.  I used about 1/2 cup of the water in the pesto, and it still functioned like glue in the spaghetti.  I topped it with Parmesan and it became a meal.  I feel like it could have used an additional vegetable.  But, considering this was made with kale, it's plenty nutritional!  And, the toasted pecans gave it an extra oomph.  Mike really liked it.  :)