Kale & Fennel Pasta

Instructions

1. Prepare Ingredients

   7 min hands-on

   • Trim and dice the fennel bulb.
   • Peel and thinly slice the garlic.
   • Remove stems and chop the kale leaves.
   • Zest and juice the lemon, keeping them separate.

2. Toast Pumpkin Seeds

   3 min hands-on

   • Heat olive oil in a large frying pan over medium heat.
   • Add pumpkin seeds and stir frequently until golden and aromatic.
   • Stir in cayenne pepper and transfer seeds to a bowl to cool.

3. Cook Vegetables

   10 min hands-on

   • In the same pan, heat remaining olive oil over medium heat.
   • Add fennel and cook until softened.
   • Stir in kale and cook until wilted and tender.
   • Add garlic and cook until fragrant.

4. Simmer Sauce

   1 min hands-on7 min waiting

   • Pour in vegetable broth and add pinto beans.
   • Stir and bring to a gentle boil.
   • Reduce heat and simmer until liquid reduces by three-quarters.

5. Cook Pasta

   2 min hands-on8 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook pasta until slightly under al dente.
   • Reserve some pasta water before draining.

6. Combine Pasta and Sauce

   3 min hands-on

   • Add drained pasta to the vegetable mixture.
   • Toss with reserved pasta water to create a silky sauce.
   • Stir in lemon zest and season with salt, pepper, and lemon juice.

7. Assemble and Serve

   2 min hands-on

   • Divide pasta into bowls.
   • Top with Greek yogurt.
   • Sprinkle with toasted pumpkin seeds.
   • Cooking tips:
   • Chop fennel and kale into similar-sized pieces for even cooking.
   • Watch pumpkin seeds closely to prevent burning.
   • Maintain a gentle simmer to concentrate flavors without over-reducing.
   • Reduce cayenne for less spice.
   • Stir Greek yogurt into pasta for extra creaminess.