For kale pesto, place kale, parmesan, almonds and garlic in a food processor and process until finely chopped. With motor running, add combined juice and oil in a slow, steady stream until thick. Season.
Cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return pasta to pan.
Combine prawns, oil, basil and chilli in a bowl. Season. Heat a non-stick frying pan over medium-high heat. Cook prawns, in 2 batches, for 2-3 minutes or until prawns change colour.
Add half the pesto and reserved cooking liquid to pasta and toss to combine. Divide among bowls, top with prawns and an extra dollop of pesto. Serve with lemon wedges and baby basil.