I should have added the 7th reason to my why I love fall post yesterday.
This fall has brought back my desire to actually cook dinner.
Sausage, Kale, and Bean Pasta
Recipe adapted from Everyday Foods, Oct 2013
1/2 pound orecchiette pasta
3/4 pound Italian sausage meat
2 tablespoons minced garlic
1 can Great Northern Beans
5 cups kale
1/2 cup grated Parmesan cheese
salt & pepper, to taste
Cook the pasta; then drain.
In a skillet, heat 1 tablespoon olive oil. Add sausage and cook until opaque, breaking up meat with a spoon. Add the minced garlic to the sausage and cook for 30 seconds. Drain & rinse your beans and add them to the skillet. Cook for 3 minutes.
Add your shredded kale to the skillet and wilt. Add your cooked pasta to the skillet mixture. Season with salt & pepper. Add your Parmesan cheese.
Plate your pasta & drizzle with olive oil and lemon juice.
Serve & enjoy!
***Notes: I used sweet Italian sausage, but next time I’m trying spicy to give this dish a kick.
You could also substitute out the kale for spinach.
You could add some of the pasta water to the dish too to make it a soup. I would recommend this option for leftovers. The pasta was great served immediately. Leftovers were a bit dry though, so adding pasta water…or some chicken stock helps.