Italian White Bean & Kale Pasta with Garlic & Chilli Oil
Penne tossed with wilted kale and cannellini beans in vegetable stock, finished with garlic-chilli oil, lemon and thyme.
- 200 g dried penne
- 400 g tinned cannellini beans
- 150 g curly kale
- 3 whole garlic clove
- ½ whole red chilli
- 4 tbsp olive oil
- 200 ml vegetable stock
- ½ whole lemon
- ½ tsp sea salt
- ¼ tsp black pepper
- 40 g parmesan cheese
- 5 g fresh thyme
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Bring a large pot of salted water to boil. Add penne and cook according to packet instructions until al dente. Drain, reserving 100ml pasta water.
- Step 2
Step 2: While pasta cooks, remove kale stems and roughly chop leaves. Thinly slice garlic. Finely slice red chilli, removing seeds if less heat desired.
- Step 3
Step 3: Heat 3 tbsp olive oil in a large frying pan over medium heat. Add sliced garlic and chilli, cooking gently for 2-3 minutes until fragrant but not browned.
- Step 4
Step 4: Add chopped kale and cook for 3-4 minutes, stirring, until wilted and tender.
- Step 5
Step 5: Drain and rinse cannellini beans. Add to pan with vegetable stock and fresh thyme. Simmer for 4-5 minutes.
- Step 6
Step 6: Add cooked penne to pan and toss well. If too dry, add reserved pasta water a little at a time to create a light sauce.
- Step 7
Step 7: Season with salt, pepper and juice of 0.5 lemon. Drizzle with remaining 1 tbsp olive oil.
- Step 8
Step 8: Divide between bowls. Grate parmesan over top and serve immediately.
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