Start by toasting the walnuts in a dry skillet over medium heat for about 4-5 minutes until golden brown and fragrant.

Roughly chop the dino kale and fresh basil into smaller pieces. Grate the Parmesan cheese finely.

In a food processor, combine garlic and half of the toasted walnuts. Pulse until roughly chopped. Add chopped kale, basil, olive oil, lemon juice, Parmesan, salt, and pepper. Blend until creamy.

Bring a large pot of salted water to boil. Cook pappardelle according to package instructions, usually around 5-6 minutes, until al dente. Reserve 1/3 cup pasta water and drain.

In a large bowl, combine hot drained pappardelle with the pesto. If using zucchini, toss in ribbons made with a vegetable peeler.

Serve immediately, garnishing with remaining toasted walnuts and a drizzle of olive oil.