Rinse kale and remove stems. Cook for about 30 minutes in salted water. Drain and squeeze out as much water as possible. Let Cool slightly
Puree the kale with almonds, a clove of garlic andextra virgin olive oil. Use the olive oil generoulsy, it will help you blend the pesto and you'll be able to store it in the fridge for longer.
Add the grated Pecorino cheese and season with salt.
Cook the Pasta according to package directions. Reserve some of the water.
Stir two tablespoons of pest with a few tablespoons of water from pasta to soften. Add to pasta.
Cook pancetta until crisp and add to pasta, toss and serve immediately.
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