->White Bean Kale <-

2 1/2 cups pasta, uncooked

2 tablespoons olive oil, divided

3 cloves garlic, minced

7 ounces roasted red peppers, drained and chopped

12 cups kale, coarsely chopped

16 ounces cannellini beans, cooked

2 tablespoons lemon juice

1/4 teaspoon coarsely ground pepper

6 tablespoons grated fresh Parmesan cheese

Cook pasta; drain, reserving 1/4 cup cooking liquid. Set pasta

aside.

Heat 1 tablespon oil in large Dutch oven over medium heat. Add

minced garlic and sliced bell peppers, and saute 1 minute. Add

kale and beans; cover and cook 5 minutes or until kale is wilted,

stirring occasionally.

Add cooked pasta, reserved cooking liquid, 1 tablespon oil, lemon

juice, and pepper, and stir well. Spoon pasta mixture into serving

bowls, and sprinkle with Parmesan.