Step 1

In a shallow pot, boil 1-2 inches of water and add kale.

Step 2

Cook for 1 minute, then run under cold water, remove from pot, and dry.

Step 3

Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.

Step 4

In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.

Step 5

Drain, and put back into the cooking pot.

Step 6

Add several large tablespoons of pesto into the pasta and heat gently, tossing until the pesto is evenly distributed throughout.

Step 7

Serve hot.