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Fill a pot with boiled water seasoned with salt and pepper, add the pasta and cook for 8-9 minutes.
In a saucepan, heat olive oil and cook grated garlic and chopped rosemary.
Add rinsed cannellini beans, season with salt and pepper, caramelize for 2 minutes.
Pour in white wine, reduce by half.
Mash most beans, add kale, and bring to a boil.
Drain pasta, save some water, add pasta and water to the pan, toss to mix.
Grate parmesan over the pasta.
In another pan, fry salami, add grated garlic, walnuts, and nduja, cook for 2 minutes.
Serve the salami topping over the creamy pasta.