Rinse the black kale under running water and remove the hard stalks. Cook for about 30 minutes in salted water, then drain and squeeze out the water. Let cool slightly.

Purée the cabbage with almonds, a clove of garlic and extra virgin olive oil: use it generously, it will help you blend the pesto and you'll be able to store it in the fridge for longer.

Add the grated pecorino cheese and season with salt.

Meanwhile cook the tortiglioni Del Verde according to package directions.

Stir the pesto with a few tablespoons of cooking water to soften, then use it to dress pasta.

Cook a few cubes of pancetta in a non-stick pan for a few minutes until crisp, then add to the pasta,toss and serve immediately.