White Bean and Kale Orecchiette

Ingredients

• 160 g orecchiette pasta, dried
• 1 can (400 g) canned cannellini beans, drained and rinsed
• 150 g lacinato kale, stemmed and torn
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 medium lemon, zested and juiced
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Boil the orecchiette in well-salted water (use the 1/2 teaspoon here) for 2 minutes less than the package says. Before draining, scoop out and reserve a full cup of the starchy pasta water.
2. Meanwhile, warm the olive oil and sliced garlic together in a wide skillet over medium — starting them cold lets the garlic turn evenly golden without scorching, about 3 minutes. Add the pepper flakes for the last 20 seconds.
3. Add the beans and 120 ml of the reserved pasta water. Simmer 3 minutes, then mash about half the beans with the back of your spoon so they melt into a creamy sauce while the rest stay whole.
4. Pile in the kale and toss 2 minutes until it wilts glossy and dark.
5. Add the drained pasta and the nutritional yeast; toss vigorously 1-2 minutes over the heat, splashing in more pasta water as needed, until the sauce turns silky and clings to every ear of pasta.
6. Off-heat, add the lemon zest, juice, and black pepper. Taste — it should be bright, garlicky, and peppery. Serve immediately while glossy.

Nutrition (per serving)

Calories

650

Protein

27 g

Fat

19 g

Carbs

95 g