Bring a pot of salted water to boil. Cook the pasta according to the package ingredients. Reserve 1/2 cup of pasta water before draining the pasta.
While the water is coming to a boil, prep the other ingredients.
Chop the nuts into small pieces.
Rinse and pat dry the kale. Remove the stems and chop the kale into fairly small pieces.Take the peel and stem off the garlic cloves, then roughly mince.
In a nonstick pan over medium heat, toast the nuts for about 5 minutes, tossing as needed.
Add the olive oil, kale, and a small pinch of salt. Toss it all to coat, and cook for about 10 minutes, stirring as needed.
Add the garlic and cook for about 2 minutes.
Turn the heat to low and add your reserved pasta water. Squeeze the juice of one lemon into the mixture. Stir it through the mixture.
Grate a 1/2 cup of parmesan right into your kale mixture and stir to combine.
Add your cooked, drained pasta straight into the skillet, tossing everything to coat.
Serve warm with pepper to taste and some extra grated parmesan on top.
