1. Cook pasta according to packet directions.
  2. In a hot saucepan over a medium heat add the olive oil, then add the onion and a pinch of salt. Cook the onion until it begins to turn soft.
  3. Next add the garlic and cook for 1 minute. Then add the kale and cook down until the kale starts to wilt, add the rosemary and turn through the mixture.
  4. Add the cream and 50ml of water. Bring to the boil and then reduce to a simmer. Simmer until the pasta has finished cooking. 2-3 minutes.
  5. Add the pasta to the cream sauce, taste and add seasoning if needed.
  6. To serve add the pine nuts and serve with a grating of the truffled Pecorino on top.

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