Wash the cavolo nero in cold running water to remove any dirt then blanch in a pot of boiling water for around 2-3 minutes. Drain and rinse in cold water then squeeze as much water out as possible. *See note 1
Make sure to remove any larger, chunky stalks from the cavolo nero then add it to a food processor with freshly grated parmesan, pine nuts, garlic peeled but still whole, nutmeg and a pinch of salt and pepper. Taste for seasoning.
Blitz to a thick paste adding 2 tablespoon of water while the motor is running to loosen (water will be added later).
When you're ready to make the pasta, boil it in a pot of salted boiling water until al dente (follow packet instructions).
Reserve 2 cups of pasta water.
Drain the pasta and add it back to the hot pot. Add a couple spoonful of cavolo nero pesto to the pasta and gradually add the reserved pasta water until it coats the pasta evenly. *see note 2.
Serve in bowls and top with flaked almonds.