Step 1

Heat the oil in a large skillet over medium heat. Add the shallots, fennel, garlic, red pepper flakes, sage, ½ teaspoon salt, and freshly ground black pepper and cook until the fennel is tender, about 8 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.

Step 3

To the skillet, add the white wine and let it reduce for 30 seconds. Then, reduce the heat to low, add the kale and toss until just wilted. Use a slotted spoon to scoop the cooked pasta into the skillet. Add the sun-dried tomatoes, walnuts, and lemon juice and toss.

Step 4

Finally, season to taste and serve with generous drizzles of olive oil and freshly grated pecorino cheese.