Rinse kale in cold water, drain, and remove ribs if the stems are mature; cut into small pieces. In nonstick pan, add 3 tablespoons extra-virgin olive oil. On medium to medium-low heat, brown garlic lightly. Add kale and sauté until soft. Set aside to cool.

In blender or food processor, place kale, garlic, and about 3/4 of walnuts (save a few for garnish) and blend. Pour remaining olive oil slowly, like when making pesto. When smooth, add pecorino cheese, salt, and 4 tablespoons of cream.

In sauté pan on low heat, place remaining cream and taleggio or fontina pieces; slowly melt cheese. Add grated Parmesan to the pan and turn off flame. Add kale pesto and mix.

In boiling salted water, cook pasta for 12 minutes (or until al dente). Drain pasta and place in large bowl. Add kale pesto sauce and toss together.

Form 1 big nest of pasta in each of 4 bowls. Garnish with pink peppercorns and remaining walnuts, and serve.