Garganelli with Kale and Lentils

Category: Pasta / Vegetarian Main
Prep time: 15 minutes
Cook time: 30 minutes

INGREDIENTS:

• 250g garganelli pasta (or other short pasta)
• 1 bunch kale, stems removed and chopped
• 1 cup cooked lentils (green or brown)
• 3 cloves garlic, finely sliced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon chili flakes (optional)
• Zest of 1 lemon
• Grated Parmesan or Pecorino cheese (for serving)
• Salt and black pepper to taste

PREPARATION:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and reserve 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Sauté the onion until soft, then add garlic and chili flakes.
3. Add kale and a splash of the pasta water. Cook until wilted and tender, about 5–7 minutes.
4. Stir in cooked lentils and warm through. Season with salt, pepper, and lemon zest.
5. Add the drained pasta to the pan and toss everything together. Add more pasta water if needed to loosen.
6. Serve hot, topped with grated cheese.