Cook 450g bow-tie pasta as label instructs. In a large bowl, whisk together 6 tbsp light mayonnaise; 1/3 cup grated Parmesan cheese; 3 tbsp lemon juice; 1 tbsp Dijon mustard; 1 tbsp extra-virgin olive oil; 1 clove garlic, crushed; and ó tsp each salt and pepper. Add 1 large bunch kale, stemmed and chopped, tossing to combine. While cooked pasta is still hot, add to kale mixture. Let it cool slightly. Stir in 8 medium radishes, cut into quarters.