Orecchiette with Sausage and Kale Pesto

To prepare the pesto:

1. Roughly chop the kale leaves and add to a large food processor with the garlic and walnuts.
2. Pulse, scraping down the sides as needed, to create a finely chopped, crumbly mixture.
3. Add the lemon zest and juice, Parmesan, salt, and pepper. Pulse to combine.
4. Turn on the food processor and slowly pour in the olive oil, scraping down the sides as needed, to create a sauce with the desired consistency- less olive oil for a thicker sauce and closer to 3/4 cups (177 milliliters) for a thinner sauce.

To assemble:

1. Bring a large pot of salted water to a boil. Add the orecchiette. Cook, stirring occasionally, until just tender, al dente.
2. Reserve 1 cup (240 milliliters) of the pasta water and drain the orecchiette.
3. In a large pan, drizzle about a tablespoon (15 milliliters) olive oil over medium heat.
4. Crumble in the sausage and cook, breaking apart the pieces with a spoon, until browned and cooked through.
5. Pour in the white wine, scraping any browned bits from the bottom of the pan. Allow to continue to cook until most of the wine has evaporated.
6. Toss in the tender pasta and the pesto. Add a little of the reserved pasta water as needed to create a smooth sauce.
7. Adjust with salt and pepper to taste and serve immediately with a little more grated Parmesan cheese if desired.