Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
Meanwhile, heat oil in a large deep frying pan over medium-high heat. Cook small amounts of sausage mince (meatball size), turning, for 5 to 6 minutes or until browned and cooked through. Add garlic, peas and kale. Cook, stirring, for 1 minute or until heated through.
Beat eggs and 3/4 cup cheese together in a bowl. Season with pepper. Add egg mixture and reserved cooking liquid to pan with meatballs. Remove from heat. Toss for 1 to 2 minutes or until pasta is coated in sauce and egg mixture is warmed through (sauce should thicken but not scramble). Serve sprinkled with remaining cheese.
