How to Make It
Preheat the oven to 375°. Spread the walnuts in a pie plate and bake for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop.
Meanwhile, in a large saucepan of salted boiling water, blanch the kale until bright green and just tender, 3 to 5 minutes. Transfer the kale to a colander to drain.
Return the water in the saucepan to a boil. Add the linguine and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta.
Wipe out the saucepan and add 1/3 cup of the oil; heat until shimmering. Add the garlic and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the drained kale and lemon zest and cook, tossing, until hot, about 2 minutes. Add the linguine, lemon juice and the remaining 1/3 cup of oil and toss to coat. Add the basil, toasted walnuts, 1/2 cup of cheese and half of the reserved cooking water and simmer over moderate heat, tossing, until the pasta is lightly coated; add more cooking water if the sauce is too thick. Season the pasta with salt and pepper, transfer to bowls and serve, passing additional cheese at the table.