Place all the ingredients except for the olive oil in a food processor and pulse to form a rough paste. Drizzle in the oil with the motor running. Place the pesto in a small bowl and set aside.
Bring a large saucepan of salted water to the boil. Add pasta and potatoes and cook until potatoes are tender and pasta is al dente, about 10 minutes. Drain, reserving a little of the cooking water.
Meanwhile, heat a large frypan over med/ high heat, add the chorizo and fry until browned and the oils have released.
Add the kale and sauté until wilted.
Add the potatoes, pasta and pesto and toss well to combine, adding a little cooking water to loosen the sauce if required.
Serve with extra grated parmesan on the side.
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