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Cook the pasta according to the directions on the package until al dente. Drain and collect some of the cooking liquid.
Meanwhile, halve the avocado and remove the stone and skin. Pick the leaves off the basil sprigs. Peel the garlic and cut into chunks.
Add the avocado, basil, garlic, olive oil, kale, pine nuts and salt and pepper to taste to a food processor and grind into pesto. Add some cooking liquid, if necessary, to make it more creamy.
Wash and halve the cherry tomatoes and coarsely chop the pistachios.
Mix the pasta with the pesto and the cherry tomatoes. Spoon onto a plate and sprinkle with the coarsely chopped pistachios.
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