½ cup (or a tad more) grated cheese– I used a blend of fontina and parmesan
⅔ cup extra virgin olive oil
12 ozs ziti
Preheat oven to 425. Toss the broccoli with 2 tablespoons olive oil, garlic powder and a bit of salt to taste.
Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 20 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside.
Start boiling water for the ziti after the broccoli has begun roasting. Begin cooking the ziti according to package instructions.
Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside while the pasta finishes cooking.
Drain the ziti when it is cooked to your liking. Toss the ziti with several scoops of the kale pesto, and stir to combine. When the pasta is well coated with pesto, stir in the roasted broccoli.
Plate the ziti, and pass extra kale pesto and cheese at the table for people to help themselves. Serve with an Italian white wine.