After blenched the kale, transfer in a bowl with cold water and ice, to preserve the color.
Transfer the ingredients in a blender tumbler: drained kale, garlic, parmigiano, almonds, oil and blend until smooth and creamy. Add some hot water to make mixture more fluid, add coarse salt as taste ( just a bit, less than a pinch) and blend for few seconds.
Boil water for the pasta, add coarse salt and then the pasta to cook al-dente.
Transfer Pesto in a bowl, add some hot pasta cooking water ( few spoons) and stir.
With a strainer transfer the Pasta directly in to the bowl, add some hot water if needs, stir well. Add some Pecorino Romano on top, to serve.