Name: Local Kale and White Bean Pasta
Ingredients: 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

Ingredients

Scale

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

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Instructions

Cook pasta according to directions on package. Save 1/2 cup pasta water.
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.
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.
Add more olive oil, salt and pepper to taste. Top with Parmesean cheese.