Kale and Pistachio Pesto Spaghetti

Ingredients

• Kosher salt
• 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
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
• Freshly ground black pepper

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