Rigatoni with Brussels Sprouts & Kale Pesto

Name: Rigatoni with Brussels Sprouts & Kale Pesto
Cuisine: Mediterranean, Italian, European
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; ½ pound brussels sprouts, halved lengthwise; 6 garlic cloves, chopped; 2 shallots, sliced; Kosher salt and freshly ground black pepper; Red chili flakes; 1 tablespoon chopped fresh rosemary (or 1 teaspoon Italian seasoning); 12 ounces rigatoni (or other tube-shaped pasta, like penne); 1/3 cup chopped green olives; 1/3 cup kale pesto (recipe follows); 1/3 cup toasted walnuts, chopped; Optional toppings: grated parmesan and torn basil; 3 cups kale, torn and ribs discarded; 2 garlic cloves, peeled; kosher salt; 1 tablespoon nutritional yeast (or sub 2 tablespoons parmesan if not making vegan); 1/4 cup toasted walnuts; juice of 1 lemon or lime; squeeze of honey; 1/3 cup extra virgin olive oil