Cascatelli Pasta with Pesto and Chickpeas

0 Bring 4 quarts of water to a boil in a stockpot or large saucepan. Add 2-3 tablespoons kosher salt, until the water tastes pleasantly salty.
1 Cook the pasta until al dente, 13-15 minutes. Scoop out and reserved ¾ cup of the cooking water and reserve.
7 Put the kale in a a colander. Drain the pasta over the kale (this will quickly wilt it). 
2 Put the pesto and red pepper in a large serving bowl.
5 Pour in the pasta cooking water a few tablespoons at a time and stir until it looks smooth and saucy.
6 Transfer the pasta and kale to the serving bowl along with the chickpeas. Toss everything together with the sauce until the pasta is coated. Drizzle in more water if needed.
4 Sprinkle the cheese over the pasta and serve.