Hand-shaped bow tie pasta with kale and almond pesto

Grate the Parmesan in a food processor.

Blanch the kale in rapidly boiling salted water 30 seconds, move to an ice bath a minute or two, then pat dry.

Grind the almonds in the processor until they stop rattling; add about a quarter cup of the cheese, the kale, parsley and lemon zest and grind; stream in olive oil and season with salt and pepper.

Cut the rolled sheet into strips about one and a half inches wide, then at one-inch intervals into squares.

Pinch each square into two little mountains with the fingers either side and squeeze in the middle into a bow tie; move to a semolina-lined tray.

Boil the bow ties; warm the pesto in a pot to loosen it, add the pasta and a little pasta water and toss rather than stir so the bow ties do not break.