Heat your oven to 350. Put the cherry tomatoes on a pan. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Roast 10-15 minutes until beginning to burst. Set aside.
Remove the tough stems from the kale. Reserve half for the pesto, the remainder, put in a colander.
In a blender or food processor add the garlic powder, the pistachios, 2 cups of the rinsed kale, the rosemary, the lemon zest & juice and salt and pepper. Blend a bit. Slowly stream in between 1/3-1/2 cup of olive oil until the mixture is pesto-textured.
Drain the pasta atop the kale (already in the colander) to allow it to wilt a bit. Remove both to a large bowl. Stir through the pesto, the tomatoes, the reserved pistachios and the parmesan.
Serve immediately or chill for later use.