8 ounces whole wheat pasta, linguine or spaghetti1 bunch kale 1 cup part skim Ricotta cheese 2 tablespoons lemon olive oil (or exrtra-virgin olive oil), plus more for drizzling over the top 1 to 2 ounces chopped raw, unsalted, shelled pistachio nuts 1/2 to 1 cup grated Parmesan-Reggiano cheese Zest of 1 or 2 lemons
Fill a large pot or pan (4-5 quarts) with water. Place over medium high heat and bring to a boil. While you are waiting for the water to boil, trim the kale. If the leaves are small and tender, trim off the bottom stem, then crosswise into thin ribbons or strips. If the leaves are larger, cut out the center rib, then cut across into thin ribbons.
When the water is at a boil, add a tablespoon of salt. Add the kale ribbons and cook for 4 minutes. Lift the cooked kale out with tongs or a slotted spoon and set aside (don’t drain the water yet). While the water is still boiling, add pasta and cook according to package directions.
When the pasta is done, save a little of the cooking water and set aside. Drain the pasta and place back in the hot pan with the heat off. Add a little salt and pepper.
Add the ricotta cheese and 1 tablespoon of the olive oil. Toss until creamy. If you want it to be creamier, add a little of the reserved pasta cooking water. Add the kale. Place the pasta in warmed, wide shallow bowls. Top with a little more olive oil if desired, plus the pistachios, parmesan and lemon zest.