Source: real simple magazine
1/3 cup plus 2 T walnuts
1 bunch kale, thick stems discarded and leaves torn
1 cup grated pecorino plus more for serving
1 small clove garlic
kosher salt and black pepper
1/2 cup olive oil
3/4 pound fusilli, penne, or some other short pasta
Heat oven to 350 degrees. Spread the walnuts on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. let cool. chop 2 T of walnuts and set aside.
meanwhile, bring a large pot of salted water to a boil. add the kale and cook until bright green (about 30 seconds). transfer kale to a colander (reserve the cooking water) and squeeze dry when cool enough to handle.
In a food processor, combine the kale, pecorino, garlic, the remaining 1/3 cup of unchopped walnuts, 1/2 t salt, and 1/4 t pepper. process until finely chopped. with the machine running, add the oiling a steady stream.
Bring the reserved cooking water to a boil and cook the pasta according to package directions. reserve 1/2 cup cooking water, drain the pasta and return it to the pot. add the pesto and 1/4 cup of the reserved cooking water and toss to coat. Add more cooking water if the pasta seems dry. serve the pasta sprinkled with pecorino and chopped walnuts.