Start by sauteing crushed garlic in butter at medium-high heat in a deep dish pan. Whilst these are sauteing, chop the cherry tomatoes into halves. Then add the tomatoes to the garlic and butter.

Saute the tomatoes for a couple minutes in the butter and garlic. Then pour in half a cup of the chicken stock, leave these to simmer/cook until they start to disintegrate.

Whilst the tomatoes are cooking down, prepare the kale. Remove the stems from the middle of the kale stalks. Thinly slice the kale into ribbon like strips.

Bring a large pot of water to a boil, with a pinch of salt and olive oil. Cook per packet instructions (typically 8 minutes for al dente). Reserve a quarter cup of pasta water before draining.

Once the tomatoes have cooked down, remove any of the leftover skin from the pan - then disregard.

Place the kale and another half cup of chicken stock to the pan with the tomatoes. Let the kale and tomato mix simmer for a couple minutes, to soften the kale.

Add in the chunky pesto dip into the pan. Give everything a good mix around to combine, and leave to simmer for a few more minutes.

Pour the remaining quarter cup of chicken stock, along with the set aside quarter cup of pasta water, into the tomato pesto mix. Stir until the sauce is thick but still runny.

Add the pasta to the pan, toss to coat. Grate or sprinkle the parmesan cheese over the pasta.

Serve and enjoy!