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Bring large pot salted water to boil.
Place chopped nuts, garlic, lemon zest and juice in food processor and pulse to finely chop. Add kale in stages and pulse to finely chop. Add some sea salt, pepper and a few pinches red pepper flakes. As you continue to pulse, stream in olive oil until a thick sauce forms. Transfer to bowl and stir in parmesan cheese.
Cook pasta until al dente. Reserve 1 cup starchy pasta water before draining. Toss linguine with as much pesto as desired to coat. As you toss, add a little pasta water at a time to loosen up sauce. Adjust seasoning to taste and serve with more grated cheese.