• 2 tablespoons sunflower seeds
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-1/2 large bunches kale (12 ounces), stems removed and coarsely
• chopped
• 1 cup vegetable broth
• 2 cups cooked and shelled edamame
• salt and hot red pepper flakes
• 1 pound pasta
• 6 tablespoons grated Pecorino Romano cheese
• Black pepper

In a 350-degree oven, toast sunflower seeds on cookie sheet 10 minutes or until lightly browned (watch closely). Set aside.

Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, about 5 minutes. Stir in garlic and kale; continue cooking until kale wilts, about 2 minutes. Stir in broth, edamame, and salt and red pepper flakes to taste. Simmer, covered, until kale is tender, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling water. Cook al dente according to package directions. Drain well. Toss pasta with edamame mixture. Sprinkle with cheese, pine nuts and black pepper. Serves 4.