For the pesto:
1/2 cup slivered almonds
3 large cloves garlic, trimmed and roughly chopped
4 cups roughly chopped kale leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil, or more to taste
1 lb pasta (your choice, regular or whole wheat, any size; I like Dreamfields rotini)
1 lb large (21-25 or 26-30 size) peeled and deveined raw shrimp, defrosted if frozen
3 ripe plum tomatoes, diced, or 15 cherry tomatoes, halved
3/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Fresh black pepper
Place the almonds and garlic in the work bowl of a food processor fitted with the metal blade. Pulse 10 times, until the almonds and garlic resemble coarse meal. Add the remaining pesto ingredients, and process until the pesto is the consistency you like. If you wish, add more olive oil to make a smoother sauce. (Pesto can be made ahead and frozen or refrigerated.)
Bring a large pot with 6 quarts of water to boil. Add the pasta, bring the water back to the boil, reduce to low and cook for 5 minutes.
Add the shrimp to the pot, and cook until the shrimp is pink and curled, and the pasta is done (cooked, but not mushy). Drain well, and pour into a mixing bowl.
Stir in the pesto, tomatoes, and 1/2 cup of cheese. Add more cheese if you wish, or save it to top individual portions. Season with fresh black pepper, to taste (you won't need salt, because the cheese is salty).
Serve warm or at room temperature. Or, cool completely and refrigerate. Bring to room temperature before serving.