Toasted Pesto Broom Bristle Noodles

This bold dish is inspired by Elphaba’s enchanted broomstick. Spaghetti strands are snapped into bristly lengths and toasted for a deep, nutty flavor. A green sauce is then conjured using toasted pistachios and bitter greens, its edge softened by a ribbon of golden honey. It's a dish that defies gravity with bold and unforgettable flavor that lingers long after it's gone.

1 bunch lacinato kale

1 4-oz pack of baby spinach

Kosher salt

1 clove garlic

1 lemon

1 teaspoon honey

½ cup pistachios, toasted

¾ cup olive oil, divided

1 pound pack of spaghetti

½ cup grated Parmesan cheese

½ cup ricotta cheese (optional)

Bring water to a boil in a Dutch oven and season with 2 teaspoons Kosher salt. Strip kale leaves and chop up stems. Add the stems to the water and cook for 10 minutes, until softened. Meanwhile, prepare a bowl of cold water. Add kale leaves and spinach to boiling water with the steams and allow to wilt for a few seconds, then immediately transfer to cold water to stop the cooking. Reserve ½ cup of the cooking liquid.

Transfer cooked greens to a blender and add garlic, 1 teaspoon of lemon zest, 1 tablespoon freshly squeezed lemon juice, honey, pistachios, ½ cup of olive oil, and the reserved cooking liquid. Blend the mixture until it’s pureed into a bright green liquid. Set aside.

Heat 2 tablespoons of olive oil in the Dutch oven over medium heat. Break spaghetti noodles in half, then break in half again so each noodle is broken into 4 segments. Add to the pot, then drizzle with 2 remaining tables of olive oil and season with Kosher salt. Gently stir the noodles and allow them to toast for 3-4 minutes.

When some of the noodles are starting to look golden brown, add 1 cup of water, and let it cook until the water is almost fully absorbed by the noodles. Continue adding water, 1 cup at a time and allowing it to mostly absorb, until the noodles are fully cooked about 10-12 minutes. Finish with the noodles coated in a glossy, starchy liquid; you don’t want the water fully absorbed at the end. Remove from heat.

Stir in grated parmesan cheese and 1 cup of prepared green sauce until fully combined and smooth.

Serve stove to table right in the Dutch oven, topping with a dollop of ricotta cheese, if desired.