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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 45 mins Servings: 4 whole-wheat tagliatelle with creamy white-bean and kale sauce

Ingredients Ingredient Checklist 1/2 cup sliced almonds (2 ounces) 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 1/2 packed cups) 1 can (15 ounces) cannellini beans, drained and rinsed 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta 1 ounce Parmigiano-Reggiano, finely grated (1 cup) 1/2 cup packed fresh parsley leaves, finely chopped

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 45 mins Servings: 4 whole-wheat tagliatelle with creamy white-bean and kale sauce

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

whole-wheat tagliatelle with creamy white-bean and kale sauce

whole-wheat tagliatelle with creamy white-bean and kale sauce

Ingredients

Ingredients

  • 1/2 cup sliced almonds (2 ounces) 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 1/2 packed cups) 1 can (15 ounces) cannellini beans, drained and rinsed 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta 1 ounce Parmigiano-Reggiano, finely grated (1 cup) 1/2 cup packed fresh parsley leaves, finely chopped

Directions

Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.

Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.

Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.

Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.

In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

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All Reviews for Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest