Freshly cracked black pepper, for garnish (optional)
Instructions
Bring a large pot of water to a boil and prepare a separate bowl with an ice bath. Once the water is boiling, add kale and blanch for 1-2 minutes. Immediately transfer kale to the ice bath. While water is still boiling, add herbs and blanch for about 20 seconds. Immediately transfer the herbs to the ice bath. When cool, drain and squeeze out as much water as possible. To a blender or food processor, add drained kale and herbs, garlic, anchovies, lemon juice, and a large pinch of salt. Blend until thoroughly combined. While still blending, slowly drizzle in olive oil until the purée is thick and smooth. Taste and adjust salt as needed. Set aside.
Bring a large pot of salted water to a boil. Add fusilli and cook until al dente, about 8 minutes. Reserve 1/4 cup pasta water. When pasta is ready, drain and add to a pan over high heat along with pasta water and 1 1/2-2 cups kale purée. Stir vigorously until well coated and add more kale purée if necessary. Transfer to serving bowls and garnish with Parmigiano Peggiano and, if using, freshly cracked black pepper.