Begin boiling salted water for half a pound of farfalle. Cook the farfalle just eight to ten minutes. Meanwhile, heat a clean wok, and lightly toast a large handful of pine nuts. Remove pine nuts to a bowl, and heat some olive oil. Sauté one fresh white onion, sliced, and then add a bit over a pound summer squash, sliced into disks. When squash has started to tenderize and release liquid, add half a pound of mixed braising greens, and cover with wok lid to steam.
After greens have reduced, add the drained farfalle and one green pepper, seeds and stem removed and chopped into pieces. Stir a few times to warm, but leave pepper crisp. Remove from heat and add pine nuts and the leaves from half a bunch of basil, and salt and pepper to taste.