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To make the pesto, add the rosemary to a pestle and mortar and grind until broken down and starts forming a rough paste.
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Add almonds and keep grinding until these too start forming a paste.
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Repeat the process with the garlic followed by the sundried tomatoes and grind until smooth.
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Add a good amount of olive oil and mix again until smooth. Set aside.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions reserving 1 cup of the pasta cooking water.
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Meanwhile. sauté kale and butter beans in olive oil, seasoning with salt and pepper, until the kale is softened and slightly crispy. Set aside.
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Add the pesto to the same pan and heat for around 1 minute before adding the kale and beans back in.
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Add the cooked pasta to the pan, along with some pasta cooking water, and toss to combine.
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Season with salt and pepper and garnish with more rosemary and chopped almonds.
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Serve and enjoy with family and friends.
