1/2 c. freshly grated Parmesan, plus more for serving
1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
1 lb. sausage meat (such as sweet Italian or garlic and herb)
16 oz. dried spaghetti
Make pesto: In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream, then season with salt and pepper.
Make meatballs: Roll sausage into 1″ meatballs. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer meatballs to a paper towel-lined plate, then pour grease out of skillet and wipe clean with a paper towel.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
Add pasta, pesto, and 1/4 cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.