Coarse salt and ground pepper 1 pound gemelli pasta, cooked and drained 1 tablespoon olive oil 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling) 2 cans (14.5 ounces each) reduced-sodium vegetable broth 2 tablespoons jarred sun-dried tomato pesto ½ cup unblanched almonds, sliced Cook pasta, and drain; reserve. Preheat oven to 400 degrees….