Garlic Kale and Farfalle

You can also sauté in red peppers, mushrooms, zucchini or any other vegetables you have handy! 

Ingredients

•     Sea salt

•     1 pound De Cecco® farfalle pasta

•     2 tablespoons olive oil

•     3-4 cups kale, chopped

•     1/2 teaspoon crushed red pepper flakes

•     3 cloves garlic, finely chopped

•     1 can cannellini beans, drained and rinsed

•     1/2 cup chicken broth or pasta water

•     1/3 cup freshly grated Parmesan

Directions

1.     Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 minutes. Drain and reserve about 1 cup of the pasta water.

2.     In a 12-inch nonstick skillet, heat olive oil over medium heat. Add kale, red pepper flakes and garlic. Cook until wilted, about 5 minutes. Add in beans and toss using a wooden spoon.

3.     Using a slotted spoon add pasta into the sauté pan. Stir in 1/2 cup of chicken broth or reserved pasta water. Sprinkle in parmesan cheese.

4.     You may want to drizzle a little olive oil over pasta before serving!

Source: https://www.cindystable.com/recipes/item/garlic-kale-and-farfalle