Garlic Kale and Farfalle

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Garlic Kale and Farfalle

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


  •     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


  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!