Cook cavatappi according to instructions on package. Reserve one cup of the pasta cooking liquid.
In a large pot or a deep saucepan, add the kale pesto and roasted tomatoes along with the reserved cup of pasta cooking liquid. Warm this mixture over low heat to preserve the colour and flavour of the kale pesto.
Add your preferred amount of cooked pasta and toss or stir to coat evenly in the pesto sauce.
Garnish with grated Grana Padano and chili flakes, to taste.