Fettuccine With Three-Herb Pesto, Black Kale, And Oyster Mushrooms

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¼ cup walnuts

⅓ cup grated Parmesan cheese, optional

¾ cup fresh parsley leaves

5 cloves garlic, divided

1 Tbs. fresh thyme leaves, plus 2 large sprigs, divided

1 tsp. finely chopped fresh rosemary, plus 2 large sprigs, divided

4 Tbs. olive oil, divided

8 oz. black kale (1 bunch), stemmed and coarsely chopped

12 oz. dried tagliatelle or fettuccine

1¼ lb. oyster or other large mushrooms, halved

1 large onion, coarsely chopped (2 cups)

1 cup low-sodium vegetable broth

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