Ingredients for 4 people: 500 g250 ml water 250 g palm kale100 g pecorino cheese75 g walnuts80 ml extra virgin olive oil1 tbsp parsley salt
First prepare the Strozzapreti: pile the flour up on your work surface, create a "well" in the centre and gradually pour the water into it. First mix with a fork, gradually incorporating the flour from around the edge, then with your hands, kneading until you have a smooth, soft ball of dough that isn't sticky. Break off a piece and roll it with your hands until you form a "spaghettoni" (= large spaghetti), approximately 5 cm in diameter; continue until you have used all the dough Cut the "spaghettoni" into pieces about 4-5 cm long. Take one and lay a wooden skewer along the centre (lengthwise), press down lightly and roll the pasta, wrapping it round the skewer. Then pull it out and, as you gradually make the other Strozzapreti, lay them on a tray, sprinkle with a few handfuls of flour and leave to rest.
In the meanwhile prepare the pesto: remove the central rib from the kale leaves, wash them under running water and then leave to soak for a few minutes. Put some water in a saucepan and bring to the boil. Put the kale in a colander and then pour the boiling water over it. Leave to cool, squeeze the leaves well with your hands and then put them in the food processor with the grated pecorino, the walnuts, parsley (washed and patted dry), lemon juice, oil, and some salt and pepper. Blend until you obtain a smooth, even mixture. Cook the Strozzapreti in plenty of salted, boiling water. Strain when "al dente" - setting aside a couple of spoonfuls of the water - put them in a bowl with the pesto and stir well. If the pasta seems a too "dry", add a little of the water it was cooked in; stir again and serve hot, with a few flakes of pecorino on top and a drizzle of olive oil.