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Separate the kale leaves from the stalks.
Blanch the kale in boiling water until brighter in colour (1-2 minutes). Squeeze out the water.
Place in a food processor/blender, then grate in the garlic, add the olive oil + blend to combine.
Scrape down the sides, then add the lemon juice, nuts if using, silken tofu + nutritional yeast. Blend, seasoning to taste with salt + pepper.
Get your pasta onto boil in salted water. Once al dente, strain, reserving the starchy water.
Add a ladle of pasta water to the sauce to loosen, then pour the sauce into the pasta, stirring to combine. Add more pasta water as required.
Spoon into bowls, top with chilli flakes, a drizzle of olive oil, and anything else you fancy - enjoy!