Pasta with White Beans and Kale

Pasta with White Beans and Kale (WPLG, INC.)

Pasta with White Beans & Kale

6-8 ounces of your favorite pasta, anything short with a hole will work (like rigatoni)

2 tablespoons olive oil

1 small or ½ large shallot, sliced into thin strips

3 garlic cloves, minced

1 bunch Tuscan kale, center vein removed and sliced thin, leaves sliced thin (keep separate)

½ cup white wine

pinch red crushed chili flakes

½ cup chicken broth

1 cup your favorite canned white beans

½ cup grated pecorino cheese plus ¼ cup for the topping

toasted bread crumbs, for topping

zest from 1 lemon

squeeze of lemon juice from 1 wedge

1 tablespoon cold butter (optional)

Cook the pasta in salted boiling water about 2 minutes less than package instructions specify. While the pasta cooks, make the sauce.

Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic, cook until soft and tender. Add the kale stems and cook for 1-2 minutes. Add the leaves and cook for a minute. Add the white wine and the chili flakes. Allow the wine to reduce down all the way and add the chicken stock. Add the white beans and bring to a simmer. Season with salt and pepper. Fold in the cooked pasta and allow to simmer for 1 minute then add the pecorino cheese. Add the lemon zest and lemon juice. Swirl in the butter if desired. Taste for seasoning.

Mix the toasted breadcrumbs with the remaining pecorino cheese. Top the pasta before serving.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.