Heirloom Wheat Casarecce with Tuscan Kale and Cannellini Beans
Ingredients:
16oz Pastificio Boulder Heirloom Wheat Casarecce
2 bunches of Tuscan kale, thinly sliced
1 can of cannellini beans
1/2 cup Extra Virgin Olive Oil
2 cloves of garlic (thinly sliced)
1/4 of a small onion (sliced)
red pepper flakes
How To:
Wash kale and slice thinly.
Bring 4 quarts of water and plenty of salt to a boil.
Sautee garlic and onion in olive oil till golden, add thinly sliced kale and sautee for a couple minutes, till leaves are soft. Add the beans and warm everything up (turn heat off and set aside). Season with salt and pepper.
Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with kale and beans. Turn the heat on to medium and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan, don't use any utensils). Sprinkle red pepper flakes and Parmigiano Reggiano
cheese.
Buon appetito!