3 red bell peppers*
12-16 oz. pasta
1 bunch kale, de-stemmed and coarsely chopped
1 tbsp. olive oil
½ cup walnuts, coarsely chopped
½ tsp. kosher salt
½ tsp. red pepper flakes
2 cloves garlic, chopped
4 oz. crumbled feta
Preheat the broiler (or preheat the oven to 500˚ F if you do not have a broiler). Place the peppers in a baking dish or on a rimmed baking sheet. Transfer to the oven and broil/bake, turning occasionally, until all sides of the peppers are charred and the skins are bubbling, about 20-25 minutes. Transfer the roasted peppers to a bowl, cover, and let rest approximately 15-20 minutes.
Meanwhile, bring a large pot of water to boil. Cook the pasta according to package directions until al dente. Place a colander in the sink and add the chopped kale to the colander. When the pasta is finished cooking, reserve ½ cup of the pasta water, then drain the pasta in the prepared colander so that the hot water wilts the kale. Return the pasta and the kale to the pot.
Meanwhile, remove the peppers to a cutting board, peel away the skins and discard. Deseed the peppers, give them a coarse chop, and transfer to the bowl of a food processor or blender). Add in the olive oil, walnuts, salt, red pepper flakes, and garlic to the food processor. Process the mixture until completely smooth. Taste and adjust seasonings as necessary. Add the sauce to the pot with the pasta and kale and toss well to coat in the sauce, stirring in a splash of pasta water at a time as needed to adjust the consistency. Stir in a handful of feta crumbles. Serve warm, topped with additional crumbled feta if desired.
*You can use jarred roasted red peppers if you prefer. A 12 oz. jar should be fine.