119-ounce canwhite (cannellini) beans, rinsed and drained
1teaspoonextra-virgin olive oil
1/4-1/2teaspooncrushed red pepper flakes
Freshly ground black pepper
Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.
Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.
In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt.
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
Spicy Kale-Almond Pesto and White-Bean Pasta
Amount Per Serving
% Daily Value*
Total Carbohydrates 56g19%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.