Cheesy Kale Farfalloni
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This Cheesy Kale Farfalloni is a deliciously refreshing spring pasta that comes together in under 30 minutes using only six simple ingredients.
A better-for-you spin on buttered noodles that’s equally comforting and light, Heinen’s artisan organic farfalloni pasta is cooked and mixed with premium extra virgin olive oil, lemon juice, kale, chickpeas and Heinen’s 24-month aged Parmigiano Reggiano.
Easily prepared ahead of time to enjoy for lunch or dinner throughout the week, I recommend always having crusty bread on-hand to soak up the lemony sauce!
If you make a big batch or find yourself with leftovers, make sure to add more olive oil, lemon juice and cheese when reheating, as these ingredients absorb into the pasta as it sits.
For modifications, feel free to get creative by adding white beans in place of chickpeas, goat cheese or feta instead of Parmesan and red onion, bell pepper, zucchini or broccoli alongside the kale.
No matter what you add or swap, this simple spring pasta is sure to turn out perfect!
Cheesy Kale Farfalloni
Servings: 4-6
Ingredients
- Kosher salt
- 1 lb. Heinen's artisan organic farfalloni pasta
- 2 garlic cloves, minced
- 2 tsp. Heinen's extra virgin olive oil
- 1 bunch (1/2 lb.) kale, washed and shredded
- 1 15 oz. can of Heinen's chickpeas or cannellini beans, optional
- Juice of 1 lemon
- 1/2 cup Heinen's Pecorino Romano cheese or 24-month aged Parmigiano Reggiano, plus more as needed
Instructions
- Fill a large pot with water. Add salt and bring to a boil.
- Add the pasta and cook until al dente. Reserve 1/2 cup of pasta water and strain the pasta. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 2 minutes.
- Add the kale, chickpeas, lemon juice and cheese. Cook until the kale is wilted, about 5 minutes.
- Add the reserved pasta water and stir until everything is mixed.
- Remove from the heat and garnish with more cheese, lemon juice and parsley.
- Serve warm with crusty bread.
- Store the leftovers in an airtight container for 3-4 days.
Notes
- For a bit of spice, add crushed red pepper to the finished dish.
- Feel free to use mozzarella cheese, feta cheese or goat cheese in place of the Parmesan.
