Wash your lemon and zest it. Set aside. Set up a bowl of col water and ice. Bring a pot of water to boil, turn down, salt the water like the sea - salty! Drop 2 garlic cloves into the hot water and rest for ca. 5 minutes, remove set aside. Wash Kale and remove stems. Drop into the hot water until softca.1-2 minutes, drop into ice water. Now drop spinach in for ca. 5 seconds, drop into ice water. (We do this to keep the green colour.). Once cooled off, rinse the leafs out, add to blender together with soft garlic cloves, 350ml of olive oil, 170g parmesan, 1 tsp. chilli flakes , juice of 1/2 lemon and 1/2 tsp salt. Blend until more or less smooth. Set aside. Cook your tagliatelle according to packaging instructions in the same water you used for your kale and spinach. Keep the pasta water! Drain your tagliatelle and now add 250ml of pasta water to your kale sauce and blend until completely smooth. You can add more pasta water and olive oil if it’s still too chunky. Transfer Tagliatelle to a big pot or bowl and mix with the sauce from your blender, add more pasta water if it gets a bit dry. Season to taste with parmesan, chilli salt and lemon juice. Before serving, add extra parmesan on top and lemon zest. Enjoy!