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Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil.
Place another large saucepan over a medium heat and add the olive oil.
Add the garlic to the oil and cook for 2 minutes, until lightly coloured.
Add the anchovies (if using) and break them down with a wooden spoon.
Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes.
Put the pasta into the pan of boiling water and stir to separate. Cook per the packet instructions.
Remove the kale from the heat and, using a hand-held blender, blitz until smooth.
Drain the pasta and add it to the kale along with the lemon zest, half the parmesan and some salt and pepper. Toss together.
Divide between four bowls and finish with the rocket, almonds, remaining parmesan and a drizzle of olive oil.