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Soak 200g of the walnuts in recently boiled water for at least 15 minutes
Blanch the kale or cavolo nero in boiling water for 1-2 minutes, remove from the water, rinse under a cold tap, remove the harder stems, and add to a high speed blender or food processor, setting aside ¼ for garnishing
Add the drained walnuts, silken tofu, parsley, olive oil, and a pinch of salt to the blender and blend until creamy
Bring a pan of water to the boil, season with salt and cook the pasta until al dente
Heat 1 tbsp of oil in a pan on medium heat, add the sliced garlic, and soften for 1-2 minutes
Add the remaining walnuts, breaking them apart with your fingers, and remaining kale, fry for 2 minutes, then remove from the pan
Add the blended sauce to the pan along with the cooked pasta and mix everything together, adding pasta water if needed to loosen the sauce
Plate up and garnish with the kale and walnut mix, finishing with a drizzle of chilli oil and squeeze of lemon juice