Fettuccine with kale and pecorino pesto

1.Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, reserving 50ml cooking water, and return pasta to pan.

2.Meanwhile, process kale, basil and garlic in a food processor until coarsely chopped, add almonds and pecorino, season to taste and process to combine. With the motor running, add oil in a thin steady stream until a smooth purée forms, add lemon juice and check seasoning. Toss with hot pasta, adding a little reserved cooking water if necessary, and serve hot with extra pecorino.