Bring a large pot of salted water to a boil, add the pasta and to al dente according to package directions, usually about 8-10 minutes. Drain and set aside.

Meanwhile, heat a small skillet over medium-low heat. Add the pine nuts and toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large Dutch oven, heat the olive oil and garlic over low heat, and let the garlic slowly infuse the oil. When the garlic starts sizzling, stir to ensure that the garlic doesn't burn.

Add the kale and cook until partly wilted, about 5 minutes.

Add the toasted pine nuts and boiled pasta to the kale and toss all together.

Add Parmesan shavings and toss.

Add salt & pepper and toss.