Method
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Place a large pot of salted water over high heat and bring to a boil.
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In a dry pan over medium heat, toast the pumpkin seeds, breadcrumbs, whole garlic clove (skin on), chilli flakes and black pepper until golden and crispy. Season with salt, remove the garlic and set aside.
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Remove the tough stems from the kale and blanch the leaves in boiling water for 4–7 minutes until tender. Remove and drain, keeping the water for the pasta.
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Bring the water back to a boil and cook the pasta according to the packet instructions until al dente. Reserve a cup of pasta water before draining.
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Meanwhile, blend the blanched kale with the baby spinach, toasted walnuts, Parmigiano Reggiano, EVOO, salt and pepper. Add a little pasta water until the pesto becomes smooth and creamy.
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Transfer the cooked pasta to a large bowl and add the kale pesto. Toss gently, adding pasta water little by little until the sauce is silky and coats the pasta evenly.
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Taste and adjust the seasoning with salt, pepper or extra Parmigiano if needed.
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Serve in shallow bowls and top with generous spoonfuls of stracciatella. Finish with the crispy pumpkin seed crumble and a drizzle of EVOO.
