Salt a large pot of water and bring to a boil. Preheat the oven to 450°F then line a baking sheet with parchment paper. Rinse and dry the brussels sprouts, trim the ends, and peel off as many leaves as you can while reserving the cores. Transfer the leaves and the cores to the baking sheet then toss with 1 tablespoon of oil and sprinkle with salt & pepper. Baking in the oven until brown and crispy, for about 6-7 minutes. Add the cavatelli to the boiling water and cook until al dente, for about 8-10 minutes.

Meanwhile make the pesto by combining the kale leaves, basil, garlic, almonds, juice of lemon, and chili flakes with 2 tablespoons olive oil. Season with salt & pepper then blend until smooth. Once the pasta is done cooking, drain it and reserve 1/2 cup of the cooking water. Add the water to the pesto and blend for about 10 seconds, until smooth.

Transfer the pasta back to the pot with the pesto and stir to combine. Add the brussels sprouts and sundried tomatoes then season with additional salt & pepper, if desired. Serve warm and enjoy!