Fregola with Verde Sauce

Ingredients

• 1 (about 17.6-ounce) package medium fregola sarda
• 1 tablespoon plus 1 cup extra-virgin olive oil, divided
• 1 medium bunch flat-leaf kale (about 6 ounces)
• 1 large bunch fresh chives (about 2 ounces)
• 2 small or 1 large bunch fresh parsley
• 1 medium bunch fresh dill (to get 2 ounces coarsely chopped fronds and tender stems)
• 1 large bunch fresh mint (to get 2 ounces picked leaves)
• 6 bunches fresh tarragon (about 3 ounces)
• 1 ounce Pecorino Romano cheese, plus more for garnish
• 4 medium lemons
• 1/2 cup water
• 2 teaspoons kosher salt, plus more for the pasta water and as needed
• 4 cloves garlic
• 1 teaspoon Calabrian chile flakes or red pepper flakes (optional)
• 2 tablespoons unsalted pistachios (optional)

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