Local Kale and White Bean Pasta

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  • 1/2 lb whole-wheat penne
  • 2 bunches of local Dinosaur kale (any type of kale will do), stems removed and cut leaves in half
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup pasta water
  • 1 15-oz can white kidney beans, drained and rinsed
  • 1/4 cup grated Parmesean
  • Olive oil, salt and pepper to taste


  1. Cook pasta according to directions on package. Save 1/2 cup pasta water.
  2. In a large saucepan, heat olive oil over medium heat. Add diced onion and cook for a few minutes, until soft. Add garlic and let cook for 1 minute.
  3. Add kale and 1/2 cup pasta water. Toss to combine and cover and cook for a 5 minutes or until kale is wilted. Add beans and cooked pasta. Toss to combine.
  4. Add more olive oil, salt and pepper to taste. Top with Parmesean cheese.