The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral notes are balanced by lightly browned garlic, bright lemon juice and zest, and savory grated cheese. To make prep a breeze, we use bagged kale that doesn’t require stemming or washing; curly, baby and lacinato (also called Tuscan or dinosaur) kale all worked well.