Bring a large pot of water to a boil and cook pasta to desired tenderness.
Meanwhile, in a large pan over medium heat, add a glug of olive oil (roughly a tablespoon). Add thinly sliced shallots, a pinch of kosher salt and cook for 8-10 minutes, stirring frequently until they are translucent and beginning to brown.
Add chopped kale to the pan, a pinch of salt, plus an additional tablespoon or two of oil, and gently stir to combine. Cook for an additional 2-4 minutes, stirring frequently. The kale will become tender and reduce by half.
In a small bowl, whisk together pasta water, 1/4 cup of olive oil, and the juice of one lemon.
Drain rigatoni and return it to the pot.
Add oil/lemon dressing to the rigatoni, plus a few generous pinches of kosher salt and freshly ground pepper. Stir until the pasta is well coated.
Add in sautéed kale and shallots, pine nuts and grated parmesan. Stir to combine. Be sure to taste and add additional salt and pepper as needed.
Serve with additional grated parmesan.