Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add kale and bacon; toss well.

Whisk together mayonnaise, lemon juice, olive oil, garlic purée, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.

• Top the pasta salad with slices of grilled chicken or grilled shrimp, if desired.
• To prepare the garlic puree, place a clove on a cutting board; then crush the garlic with the blade of a knife, add a splash of oil and move back and forth until the garlic turns into a paste.
• Tender the kale by placing it in the colander before draining the pasta; boiling water will cause the leaves to fall slightly.
• For a healthy twist, use light mayonnaise and turkey bacon.