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Place the pistachios in a jar of warm water for at least two hours, then rinse in a fine mesh sieve with fresh water.
Pulse blend the pistachios along with half a cup of water. It will form a thin pistachio 'cream'.
Cook your linguine (or pasta of choice) according to packet instructions. Reserve a cup of the pasta water.
On a low heat fry the onion and garlic in olive oil for about 5 minutes, until the onion has softened. Add the dried thyme and zucchini and cook for a further 3-4 minutes.
Pour the heavy cream, pistachio 'cream' and apple cider vinegar into the skillet, then tip in the kale and cook for 4-5 minutes, until it is wilted and tender. Add tablespoons of the reserved pasta water as needed.
Use tongs to add the linguine to the skillet and stir well so it becomes coated in the creamy kale sauce. Season with salt and black pepper to taste, and garnish with some broken pistachios.