This hearty weeknight pasta is full of good-for-you ingredients. Tender kale, buttery white beans and salty pancetta come together in a simple sauce of quality extra virgin olive oil and minced garlic. In addition, a simple pinch of crushed red pepper flakes adds just the right amount of heat to the pasta. Any long strand of pasta will do here—spaghetti, fettuccine, or maybe even a lesser known variety like this unique Fusili col Buco will do the trick. For a nuttier flavor, use a whole wheat pasta variety instead.
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Kale, White Bean & Pancetta Pasta
Ingredients:
- 1 lb. long pasta
- Extra virgin olive oil, divided
- Pinch of crushed red pepper flakes
- 2 oz. thinly sliced pancetta, cut into small pieces
- 4 garlic cloves, minced
- 1 large head of kale, tough ends removed, leaves cut into bite sized pieces
- Salt & Pepper
- 1 (14.5 oz.) can white beans, drained and rinsed
- Pecorino Romano, or Parmesan cheese, for garnish
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta for 10-12 minutes, or until al dente.
- In a large sauté pan, heat 2 Tablespoons of oil, along with the red pepper and pancetta, over medium heat. Cook the pancetta until it begins to crisp, 3-4 minutes. Add in the garlic and kale leaves; season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté the mixture for 3 minutes or until the kale is tender. Add in the white beans and an additional 2 Tablespoons of oil. Toss together and cook for an additional 2 minutes, or until the beans are heated through.
- Drain the cooked pasta into a large bowl and toss with the kale mixture. Adjust the seasonings if necessary; garnish with grated cheese before serving.
Tagged: garlic, kale, kale pasta, pancetta, pasta, Pecorino Romano, white beans
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