I add kale and swiss chard to pasta dishes all the time. Take a bite out of it, and see how it tastes. It would have to be pretty bitter to stand out in sauce. I like to cut mine up real small- it all but disappears- but the vitamins are still there!
We all have different tastes, so yes, taste it and see what you think. I cut the flowers off and keep it going for a long time after it bolts. Is it absolutely at the peak of perfection? Nope, not really. But is it better than other options? Your decision.
One way to draw out the bitterness is to put it in a pot and pour boiling water over it. Let it stand till it cools and then pour off the water. Most of the bitterness will go with it although some of the water soluble vitamins will also be lost.