Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the kale and a pinch of salt and cook, tossing, until wilted.
In a food processor, blend the pesto ingredients until smooth. Adjust seasoning.
To serve, toss the pesto with the pasta and kale. Top with parmesan, pine nuts and currants.