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1 pound whole wheat pasta, cooked al dente
1/2 cup reserved pasta cooking water
3-4 large onions, sliced thin
1 bunch kale, washed, dried and roughly chopped
1 cup walnuts, roughly chopped and lightly toasted
3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon dried thyme
1 clove garlic, minced
salt and pepper to taste
Parmesan cheese for topping (optional)
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