Dinner Tonight: Kale and Chickpea Pasta

Name: Dinner Tonight: Kale and Chickpea Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can chickpeas , drained and rinsed; 680 grams chard, kale, collard, or other winter greens; 454 grams farfalle or other short pasta; 2 large cloves garlic, minced; 4 Juice of half a lemon; 3 Tbsps olive oil; 4 servings Parmesan cheese to taste; 59 milliliters pine nuts, toasted; 1 mediums yellow or red onion, minced

Dinner Tonight: Kale and Chickpea Pasta might be just the main course you are searching for. One serving contains 828 calories, 35g of protein, and 28g of fat. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. A mixture of pine nuts, chard, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Lay the greens flat on a cutting board and cut away the ribs from the leaves, then stack the leaves and slice crosswise into thin ribbons.

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Greens

Ribs

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Cutting Board

Transfer to a colander and rinse well. Discard the ribs.

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Ribs

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Colander

In a large skillet with a cover, heat the olive oil over medium heat.

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Olive Oil

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Frying Pan

Add the garlic and onion and cook gently until the onion is soft and beginning to turn golden.

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Garlic

Onion

Add the chickpeas and cook for an additional minute, then add the greens, in batches if necessary as it wilts, stirring often. There should be ample moisture clinging to the leaves to allow them to steam slightly. Once all the greens are added, cover, turn the heat to very low, and allow to gently wilt into tenderness, 15 to 20 minutes. Season to taste with salt and stir in the lemon juice off the heat.

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Lemon Juice

Chickpeas

Greens

Salt

In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water.

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Pasta

Water

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Pot

Combine the greens and pasta and stir to combine, adding pasta water or olive oil and tossing as needed to keep the dish moist and saucy. Top with pine nuts and serve with Parmesan cheese.

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Parmesan