Serves 2-4.

1 bunch Red Dog Farm lacinato kale, ribs removed
1 garlic clove, smashed
1/4 cup extra virgin olive oil, plus more to serve
250g rigatoni or pasta of choice
Lots of grated parmesean
Lemon, to finish
Salt & Pepper

Boil kale in well-salted water until tender, ~7 minutes. Using tongs, transfer kale to food processor along with raw garlic clove and blend into a smooth puree, drizzling in the olive oil while blending. Taste and season well with salt and pepper. In the same pot of water, cook pasta to al dente. Keep 1 cup of pasta water and drain pasta. Return pasta to the pot. Add kale sauce, a handful of grated parmesean, and generous splashes of the reserved pasta water. Toss and cook 2 minutes until sauce is emulsified. Serve with more grated cheese, drizzle of olive oil, and a squeeze of lemon.