Set a large pot of salt water to boil on the stove for the pasta.

To the bowl of a food processor, add the garlic, pine nuts, parmesan, lemon juice, salt, pepper, and the kale. Depending on the size of your food processor, you may need to make this in multiple batches or add the kale in a handful at a time.

With the food processor running, slowly pour the olive oil through the feed tube. The pesto should come together relatively quickly, but let the food processor run for 1-2 minutes to make sure everything is thoroughly pulverized.

By now, your water should be boiling. Cook your pasta according to the package instructions. When the cooking time is almost complete, reserve 1 cup of pasta cooking water in a heatproof measuring cup. Drain the pasta, and transfer to a large skillet over medium-low heat.

Add half of the pesto (you'll have the remainder to freeze for another day!). Stir the pesto into the pasta, adding a little pasta water as you go to make a silky, 'creamy' sauce.

Sprinkle the pasta with grated parmesan and some Aleppo chili flakes. You can also top with some zest from that lemon you juiced for the pesto, if desired. Serve!