Make the sauce: Pulse pine nuts, parsley, basil, capers (or olives), kosher salt, black pepper, lemon zest, lemon juice, and olive oil in a food processor until mostly smooth. The sauce will be very salty; this is normal.

Prep the pasta: Cook farfalle pasta according to package directions until al dente.

Cook down the kale: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add kale and sauté for another 1-2 minutes until bright green and softened. Add white wine (or water/broth) and let it simmer and reduce for about 1 minute.

Finish the dish: Add the drained pasta and the prepared sauce to the skillet with the kale. Toss everything together until the pasta is well coated and the sauce is creamy. Season to taste with extra Parmesan, lemon, red pepper flakes, salt, and pepper if needed. Serve immediately.