Nutty Kale Pesto Pasta with Caramelized Onion

Directions

1. Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry.
2. In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the sliced onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more.
3. Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine the kale pesto, caramelized onion, linguine, chopped tomatoes and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top pasta with remaining Parmesan cheese. Serve warm.