Cavolo Nero Pasta with Crispy White Beans

PASTA INGREDIENTS

1/2 box of pasta of your choice (I used Sfoglini)

1 bunch Dino kale, washed and de-stemmed

2 large cloves garlic 

3 tablespoons or more olive oil

Lemon juice

Reserved pasta water (about 1/2 cup)

Chili flakes

Salt

Pepper 

Parmesan cheese (optional)

PASTA METHOD

1. Bring two pots of water to a boil. Season one pot with kosher salt and then add your pasta. Reserve ~1/2 cup of pasta water. Cook pasta until al-dente and then drain.

2. In the other pot, add kale and garlic. Cook for 4-5 minutes and then transfer kale and garlic to a high-speed blender. Add olive oil, a squeeze of lemon, some pasta water (start with 1/4 cup and then add more if needed), chili flakes, salt, and pepper. Blend until smooth. Taste and adjust for seasoning. If the sauce is too thick for your liking, add more pasta water and/or lemon juice.

   3. Pour sauce over pasta and mix until pasta is well-coated. Garnish with cheese (optional).

WHITE BEAN INGREDIENTS

1 can white beans, drained, rinsed, and dried well

Olive oil

Salt

Pepper

Chili flakes 

Parmesan cheese (optional)

Chopped parsley

Lemon zest

Lemon juice

WHITE BEAN METHOD

1.  Preheat air-fryer or oven to 425 degrees F. I used this air-fryer toaster oven.

2. Line a baking sheet with parchment paper. Place white beans on baking sheet and season with oil, salt, pepper, and chili flakes. You can also grate Parmesan. Toss well.

3. Air-fry for 25-30 minutes or until golden.

4. Toss beans with parsley, lemon zest, and a small squeeze of lemon. Taste and adjust for seasoning.