Start with stripping the leaves off the kale stems, tearing them into small pieces and finely chopping the remaining kale stems.
Bring 2 cups of water to the boil in a large pot and boil the chopped stems (not the leaves) for 5 minutes (or until they have softened). Strain and set aside.
Refill the pot with water and bring to the boil. Once boiling, cook your penne until al dente.
Meanwhile make the pesto.
In a food processor, chop the garlic. Thermomix 5 sec, speed 7.
Add the parmesan and process until finely grated. Thermomix 10 sec, speed 7.
Add half of the almonds and pulse until finely chopped. Thermomix pulse approx. 3 times.
Add the basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms a course pesto. Thermomix pulse approx. 3-4 times.
Once the pasta is cooked, strain it and return the pan to a moderate heat. Add the extra 2 tablespoons olive oil and water and then add the kale leaves. Sauté stirring constantly until it is just wilted (but not browned).
Once they are wilted, return the pasta, pesto, remaining toasted almonds to the pot and stir to combine over a low heat.