1. Thoroughly rinse the kale leaves and remove the tough central stems.
2. Boil water in a pot, add salt, and blanch the kale leaves for 2 minutes.
3. Immediately transfer the leaves to cold water with ice cubes to preserve their bright color.
4. Drain the kale and place it in a food processor along with the roasted nuts, olive oil, and cooking water. Blend into a smooth, creamy mixture. Add salt if needed.
5. Cook the Farfalle pasta al dente in the kale’s cooking water.
6. Meanwhile, chop the almonds and cut the bread into small cubes. Toast the cubes in a pan with a drizzle of oil, salt, and chili until golden brown. Once done, add grated orange zest, mix, and transfer to a plate.
7. Drain the pasta and place it in a bowl. Mix the pasta with the kale pesto and finish with a generous amount of the bread crumb mixture.
8. Optionally, garnish with citrus zest or chili.

Enjoy your delicious meal!