Rachael Ray's Non-profit Organization Yum-o!

INGREDIENTS:

• 1 head garlic
• 1/4 cup extra virgin olive oil (EVOO), plus additional for drizzling
• Salt and pepper
• 1 pound spaghetti
• 1 bunch kale, thick stems removed and discarded, leaves shredded
• 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more for serving
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 3 tablespoon pine nuts, toasted

DIRECTIONS:

1. Pre-heat the oven to 400ºF.
2. Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil; drizzle with EVOO, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins into a food processor.
3. While the garlic is roasting, bring a large pot of water to a boil. Salt it, add the spaghetti and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.
4. Bring another large pot of water to a boil. Add salt and the kale and cook for about a minute; drain and squeeze dry.
5. Add the kale, cheese, lemon juice, mustard, anchovy paste and Worcestershire sauce into a food processor with the garlic cloves and puree. Season with pepper. Add the pine nuts and about 1/4 cup EVOO. Process, streaming in additional EVOO to form a thick pesto; season with salt.
6. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese at the table.