Kale Pasta with Pinto Beans

Instructions

1. Prepare the Kale

   5 min hands-on10 min waiting

   • Remove the tough stems from the kale leaves and discard them.
   • Bring a large pot of salted water to a boil.
   • Blanch the kale leaves for 20–30 seconds until they turn vibrant green.
   • Quickly transfer them to a bowl of ice water to stop the cooking process.
   • Drain and set aside.

2. Cook the Pasta

   3 min hands-on10 min waiting

   • Using the same pot of boiling water, add the whole-grain pasta.
   • Cook it for one minute less than the package instructions indicate.
   • Reserve about one part of the pasta cooking water before draining.
   • Set both the pasta and the reserved water aside.

3. Sauté the Garlic

   3 min hands-on

   • Finely mince the garlic.
   • Heat some olive oil in a large skillet over medium heat.
   • Add the garlic and sauté for 1–2 minutes until fragrant but not browned, stirring frequently.

4. Prepare the Bean Mixture

   2 min hands-on5 min waiting

   • Zest the lemons and set the zest aside.
   • Add the rinsed and drained pinto beans and some water or bean liquid to the skillet with the garlic.
   • Stir in the lemon zest and a pinch of cayenne pepper.
   • Cook for 5–6 minutes over medium heat, gently mashing some of the beans to create a creamy consistency.

5. Blend the Sauce

   3 min hands-on

   • Transfer the sautéed garlic and bean mixture to a blender or food processor.
   • Add the blanched kale and the juice of the lemons.
   • Blend until smooth, adding small amounts of the reserved pasta water as needed to achieve a silky, pourable sauce.
   • Taste and adjust seasoning with salt and more cayenne, if desired.

6. Combine Pasta and Sauce

   3 min hands-on

   • Return the blended sauce to the skillet over low heat.
   • Add the cooked pasta and toss to coat evenly.
   • Gradually stir in splashes of the reserved pasta water to loosen the sauce and make it cling to the pasta.
   • Cook for 2–3 minutes until the pasta is fully cooked and the dish is heated through.

7. Serve and Garnish

   2 min hands-on

   • Divide the pasta among serving bowls.
   • Drizzle with the remaining olive oil.
   • Sprinkle with hemp seeds and finish with a pinch of red pepper flakes for extra heat.
   • Cooking tips:
   • To enhance the umami, sprinkle some nutritional yeast or grated Parmesan cheese over the dish before serving.
   • For a touch of crunch, you can toast the hemp seeds in a dry skillet for 1–2 minutes before garnishing.
   • If you prefer a slightly chunkier sauce, blend the kale and beans briefly, leaving some texture intact.
   • If kale isn’t available, substitute it with spinach or Swiss chard for a similar flavor and texture.