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Cannellini & Kale Pesto Pasta with Fresh Mafaldine

Bright lemony-kale pesto over tender fresh mafaldine with cannelini beans, garlic and shaved parmesan.
Difficulty: Easy
Time: 30-35 min
This dish is Vegetarian

Dumpling and Strand is one of our favorite brands in Minneapolis! They make the most amazing fresh pasta with the highest quality ingredients. We’ve tied all these together into a bright, yet homey cannelini bean pasta. Kale pesto is one of the best ways to incorporate lost of kale into a yummy and multi-purpose sauce to add a little more flavor and a ton more health.

Ingredients
Cannellini beans
Lemon
Kale
Pine nuts
Garlic
Basil
Parmesan
Malfaldine pasta
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Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Mince To cut a food into very small pieces.
Garnish To add decorative or savory touches to food.

What you need

Medium sauté pan, Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Zest lime; cut in half and then juice. Remove kale leaves from tough stem; discard stem and cut into 1" pieces. Thinly slice garlic. Leave basil leafs whole. Drain white beans from can and rinse thoroughly.

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Step 2: MAKE KALE PESTO

Place half kale, half parmesan, basil, pine nuts, 1 1/2 Tbsp. lemon juice, 1 tsp. lemon zest, half garlic and 1/4 cup oil and a pinch of salt and pepper in blender of food processor. Pulse until smooth and incorporated. If food processor or blender is not available simply mince kale, basil, pine nuts and garlic until very small. Place in a bowl and add lemon juice, oil and a pinch of salt and pepper. Mix until incorporated and allow 5 min to sit at room temperature.

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Step 3: COOK PASTA

Add mafaldine to boiling water; cook at a rolling boil for 4-6 min according to package instructions until pasta is al dente. While pasta is cooking, begin cooking the beans (Step #4).

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Step 4: COOK BEANS

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add remaining garlic and sauté 1-2 min until soft. Add white beans and sauté 1-2 min until warm.

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Step 5: FINISH PASTA

Add pasta, kale pesto, remaining kale, 1 tsp lemon zest and a pinch of salt and pepper in sauté pan over medium heat. Cook mixing carefully 3-4 min until well incorporated.

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Step 6: PLATE YOUR DISH

Divide pasta between two plates. Garnish with remaining parmesan and serve with extra lemon juice. Enjoy!