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Into a pot of boiling salted water, add the pasta and cook as per packet directions.
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Meanwhile, in a blender or food processor, add the basil, one garlic clove and the pine nuts and season with salt and pepper.
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Blend and slowly drizzle in some olive oil until the desired texture is achieved.
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In a fry pan, add a drizzle of olive oil, the other garlic clove (chopped) and the kale and season with salt and pepper.
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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.
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Add the roasted cherry tomatoes and a little olive oil to loosen the sauce.
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Serve with extra pine nuts and black pepper.
