Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and slice shallot into thin strands (slice from root end to stem end). Mince or grate garlic. Pick leaves from sage; discard stems. Roughly chop leaves.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot. Cook until starting to soften, 1-2 minutes. Add ⅓ of the kale from bag (use the rest as you like). Season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. Remove everything from pan. Set aside.

Once water boils, add agnolotti to pot. Lower heat slightly and let water come to a gentle boil. Cook until agnolotti are tender and float to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.

Melt 2 TBSP butter in pan used for kale over medium heat. Add sage and pine nuts. Cook, stirring, until butter starts to take on a brown color and pine nuts are toasty, about 2 minutes.

Stir agnolotti, kale mixture, and ¼ cup pasta cooking water into pan. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash or two of remaining pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

Divide agnolotti mixture between plates. Sprinkle with remaining Parmesan and serve.