Fresh Gluten-free Tagliatelle with Pesto, Kale, and Pine Nuts

Begin with the pesto.
Roughly chop the 3½ ounces of kale, removing the ribs.
Blanch the kale in a pot of boiling, salted water for 30 seconds.
Transfer the blanched kale immediately to a bowl of iced water, then drain and wring it dry with a towel.
In a food processor, combine the garlic, Parmesan, toasted pine nuts, salt, and lemon juice.
Pulse the mixture until it forms a paste.
Add the blanched kale and basil to the food processor and pulse again.
While the food processor is running, slowly stream in the olive oil until the mixture is smooth.

Cook the fresh tagliatelle in a large saucepan of boiling salted water until al dente.
Typically, fresh gluten-free pasta cooks in 3 to 4 minutes.
Drain the pasta, reserving some of the water, and set it aside.
Cut the 7 ounces of kale lengthwise into long, thin strips to match the appearance of the tagliatelle.
Heat a large frying pan over medium-high heat.
Once hot, add 3 to 4 tablespoons of olive oil and sauté the kale strips.
When the kale begins to wilt, add the garlic cloves and sea salt.
Sauté until the kale is softened and the garlic starts to brown (but not burn).
Remove from heat and squeeze lemon juice over the mixture.
Combine the cooked tagliatelle with the prepared pesto and enough of the pasta water (about 6 tablespoons) to form a creamy sauce.
You can add more pesto to taste.
Toss everything together with tongs.
To finish, add the toasted pine nuts, freshly grated Parmesan, and a drizzle of olive oil.