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Kale and Pistachio Pesto Spaghetti

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Ingredients

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1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces whole wheat spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan or vegetarian alternative
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
Freshly ground black pepper


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