Bring a large pot of water to the boil. Once boiling salt and cook the pasta for 2 minutes less than the packet instructions. It will finish cooking in the pan with the sautéed kale.

Cut the kale leaves off the stems,Rinse and with your hands use the squash and release method while rinsing. Just a few times to soften the leaves.

Toss into a large bowl, drizzle a tablespoon of oil over the kale and again repeat the squash and release method a few times with the oil in it!

Heat a large skillet or non stick pan on medium heat, and cook the onion in a tablespoon of oil. till soft.

Add the kale and let it cook for about 5 minutes before adding the minced garlic, chili, and lemon juice and zest. Continue cooking for another 5 minutes.

Add the pasta, increase the heat a little and a little pasta water to help it along. Please don't add lots of pasta water we're not making a soup we want to maintain the crunch!

Remove from the heat and once toss with the toasted chopped walnuts and a drizzle of the remaining olive oil.