Bring a large pot of water to boil; cook pasta according to package directions.
Meanwhile, process the garlic and walnuts; when incorporated, stir in the kale, basil and 4 tablespoons of extra virgin olive oil along with 4 ice cubes, process until pesto is formed.
Separately, in a hot large skillet, sauté the halved tomatoes with remaining olive oil; stir in cannellini beans and season with salt and pepper.
When pasta is cooked al dente, drain the pasta and toss with the pesto, tomato & bean mixture and cheese just before serving.
Notes
Tip: Don’t have time to make your own pesto? Try Barilla pesto sauce for a quick and delicious meal!