Whole wheat or farro linguine is called for in the original recipe; our market had neither in stock, so we substituted regular linguine.
12 ounces kale, trimmed
2 large garlic cloves, finely chopped
Pinch of crushed red pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
2 cups drained cooked chickpeas, or drained canned chickpeas
1 pound linguine
1/2 cup pecorino romano, freshly grated
- Bring a large pot of salted water to a boil. Add the kale and cook for 5 minutes. Remove the kale with a slotted spoon or tongs, and reserve the cooking water to cook the pasta. Let the kale cool, then chop it into small pieces.
- In a deep skillet large enough to hold all the ingredients, cook the garlic and red pepper in the oil over medium heat for 1 minute, or until the garlic is golden. Add the chickpeas and cook, stirring, for 5 minutes. Stir in the kale and a pinch of salt, lower the heat, and cover the pan. Cook for 10 minutes more, or until the kale is tender. Add a little of the cooking water if the sauce seems dry.
- Meanwhile, return the vegetable cooking water to a boil. Add the pasta, stir well, and cook, stirring often, until al dente. Drain.
- Add the pasta to the chickpeas and the kale, turn the heat up to high, and toss well. Add the cheese and toss again.
- Serve immediately, drizzled with a little extra-virgin olive oil.
- Pasta, Main Dishes
- 6-8 servings