Cook pasta according to package directions. When draining the pasta, reserve a cup of the starchy pasta water.
In the meantime, place a large skillet over medium heat. Add olive oil and garlic and cook stirring frequently until the garlic starts to brown, then turn heat to low and add kale, salt, black pepper and a pinch of red pepper flake.
Toss the kale around until its completely wilted.
Add pasta, tahini and lemon juice and 4 tablespoons of the reserved pasta water to the pan.
Cook, stirring frequently and adding more pasta water a couple tablespoons at a time until the sauce is nice and creamy and coats the pasta. For me, this was 8 tablespoons.
Season once more with salt and pepper, and serve.