1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
  2. Meanwhile, in a blender or food processor, add the basil, one garlic clove and the pine nuts and season with salt and pepper.
  3. Blend and slowly drizzle in some olive oil until the desired texture is achieved.
  4. In a fry pan, add a drizzle of olive oil, the other garlic clove (chopped) and the kale and season with salt and pepper.
  5. Once the pasta is about a minute away from being ready, add it to the fry pan with the kale, some of the cooking water and a generous amount of pesto to coat the pasta.
  6. Add the roasted cherry tomatoes and a little olive oil to loosen the sauce.
  7. Serve with extra pine nuts and black pepper.