Linguine with Kale and Chickpeas
This fast and easy linguine main is chock full of hearty greens and beans and bolstered by garlic and crushed red pepper.
Recipe / Notes:
Whole wheat or farro linguine is called for in the original recipe; our market had neither in stock, so we substituted regular linguine.
12 ounces kale, trimmed
2 large garlic cloves, finely chopped
Pinch of crushed red pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
2 cups drained cooked chickpeas, or drained canned chickpeas
1 pound linguine
1/2 cup pecorino romano, freshly grated
1. Bring a large pot of salted water to a boil. Add the kale and cook for 5 minutes. Remove the kale with a slotted spoon or tongs, and reserve the cooking water to cook the pasta. Let the kale cool, and then chop it into small piece.
2. In a deep skillet large enough to hold all the ingredients, cook the garlic and red pepper in the oil over medium heat for 1 minute, or until the garlic is golden. Add the chickpeas and cook, stirring, for 5 minutes. Stir in the kale and a pinch of salt, lower the heat, and cover the pan. Cook for 10 minutes more, or until the kale is tender. Add a little of the cooking water if the sauce seems dry.
3. Meanwhile, return the vegetable cooking water to a boil. Add the pasta, stir well, and cook, stirring often, until al dente. Drain.
4. Add the pasta to the chickpeas and the kale, turn the heat up to high, and toss well. Add the cheese and toss again.
5. Serve immediately, drizzled with a little extra-virgin olive oil.
Yield: 6-8 servings.
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