Penne Pasta with Borlotti Beans & Kale RECIPE
Fresh kale and Italian borlotti beans pack this delicious pasta with carbohydrates, antioxidants, calcium, and vegetable protein.
A young olive oil brings together the robust flavor of kale with rib-sticking mellowness of beans and pasta.
2 tablespoon pine nuts
2 tablespoon extra virgin olive oil
1 large yellow onion, cut in half lengthwise and thinly sliced
3 cloves garlic, minced
1-1/2 large bunch (12 oz.) Italian black kale, stems removed and coarsely chopped
1 cup vegetable broth
1 can borlotti beans - about 14 ounces - drained and rinsed
1 large pinch hot red pepper flakes
1 pound penne rigate
6 tablespoon freshly grated Pecorino Romano cheese
Freshly ground black pepper
Extra virgin olive oil
1. In 350-degree oven, toast pine nuts on jelly-roll pan until lightly browned, 8 to 10 minutes. Set aside.
2. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and kale and cook, stirring until wilted, about 2 minutes. Stir in broth, beans, salt to taste, and hot pepper flakes. Simmer, covered, until kale is tender, about 5 minutes longer.
3. Meanwhile, bring large pot of water to boil. Add salt to taste and penne. Cook al dente according to package directions. Drain well and place in serving dish. Add kale mixture, toss to mix, and sprinkle with cheese, pine nuts, and black pepper, and drizzle with a young extra-virgin olive oil. Serve immediately.