Pasta with Pumpkin, Kale and Pesto (Baked)

sea salt
pepper, freshly cracked
1 lb gemelli or other short pasta, cooked and drained
1 Tbsp. olive oil
1 bunch (8 oz) kale, thick stems removed and leaves chopped into 1" pieces
1-29 oz can pumpkin purée (not pumpkin-pie filling)
2-14.5 oz cans vegetable broth
2 Tbsp. sun-dried tomato pesto
½ cup unblanched almonds, sliced

Cook pasta, and drain, reserve.

Preheat oven to 400°F (200°C).

In a large saucepan, heat oil over medium heat. Add kale, cook, stirring, until wilted, 3-5 minutes. Add pumpkin, broth, and pesto, stir to combine. Bring to a simmer. Season with 2 tsp. salt and ½ tsp. pepper.

Toss pasta with pumpkin-kale mixture.

Transfer to a 9x13" baking dish or eight individual dishes. Top with almonds.

Bake until top is golden, about 30 minutes.

Makes 4 servings.