2 cups Dry Pasta
1 tbsp Olive Oil
1 can Navy or White Kidney Beans (Drained and Rinsed)
6 cloves Garlic
1 head of Greens (I used Kale)
1-2 cup Cherry Tomatoes
1/4 cup Grated Parmesan Cheese
1/4 cup Chopped Walnuts
1 Lemon (Zest and Juice)
1 pinch Chili Flake and Nutmeg
Set a large pot of water to boil, adding in pasta for amount of time it suggests on package.
In a large sauté pan, on medium heat, add in olive oil, navy beans, and garlic. Stir until garlic and beans start to break down and are tender.
Add in chopped greens, chili flake, nutmeg, and zest. Cook until greens have wilted. Add in lemon juice and some of your pasta water (1/4-1/2 cup), this will make your sauce and help to wilt greens.
In the last few minutes, stir in tomatoes, walnuts, and parmesan cheese, adding in your cooked pasta.
Plate with a sprinkle of parmesan cheese and enjoy!
-Greens go really well with nutmeg. Adding in a bit of freshly grated nutmeg whenever you are using greens will help to bring out their natural sweetness and enhance their beautiful flavour.
-Keep tomatoes whole for a burst of flavour or cut in half for a charred tomato flavour!