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Pasta with White Beans and Kale
2 1/2 cups pasta, uncooked
2 tablespoons olive oil, divided
3 cloves garlic, minced
7 ounces roasted red peppers, drained and chopped
12 cups kale, coarsely chopped
16 ounces cannellini beans, cooked
2 tablespoons lemon juice
1/4 teaspoon coarsely ground pepper
6 tablespoons grated fresh Parmesan cheese
Cook pasta; drain, reserving 1/4 cup cooking liquid. Set pasta
aside.
Heat 1 tablespon oil in large Dutch oven over medium heat. Add
minced garlic and sliced bell peppers, and saute 1 minute. Add
kale and beans; cover and cook 5 minutes or until kale is wilted,
stirring occasionally.
Add cooked pasta, reserved cooking liquid, 1 tablespon oil, lemon
juice, and pepper, and stir well. Spoon pasta mixture into serving
bowls, and sprinkle with Parmesan.
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White Bean Kale