Casarecce pasta with asparagus, kale and garlic

Peel the broccolini stems and clean the green asparagus removing the woody end parts.
Cut both into pieces of 2cm length. Keep the asparagus spears and broccolini tops on the side and cut the stems in half lengthwise.
Clean the kale and trim the kale leaves down to an equal length without wasting too much.
Bring a large pot of salted water to a boil and cook the pasta until al dente. The casarecce pasta should be cooked in 8-10 minutes. Reserve a glass of the pasta cooking water and strain the remaining pasta. Add a tablespoon of olive oil to the pasta and toss well to prevent it from sticking together.
Meanwhile in a large pan add two tablespoon olive oil. Add the chopped garlic and diced shallots. Sweat on high heat until translucent. Add the asparagus and broccolini. Keep cooking on high heat for about 3 minutes. Add the kale and season with salt and pepper. Add the tomatoes and a few spoons of the pasta water.
Grate the zest of a lemon into the pan. Bring to a simmer and add cold butter. Add more pasta water if necessary to create a sauce.
Once the butter is melted into the pasta water, add the Casarecce pasta to the pan. Carefully toss all together with two spoons. Cook for another 2-3 minutes to make sure the pasta has warmed through.
Season to taste. Dish up the pasta in a bowl. Grate parmesan on the top as per your liking and serve hot.