Check this out… a $4 meal.
In the past, you’ve seen us deliver recipes in the form of recipe cards. Today, we’re trying a new (and very easy) approach called Recipe in Pics. These are incredibly simple recipes that might involve some chopping here and whisking there, but nothing too complicated. The biggest mistakes you can really make with this dish are overcooking your pasta and/or not salting your pasta water enough! Do not be scared of the salt. Also, make sure you rinse your kale/beans and remove all the onion/garlic skin!
If you have any questions, as always, feel free to ask in the comment section below! We were both stuffed and felt pretty darn hungry and fit afterwards!
(For our vegan friends out there, all you need to do is make sure the noodles that you’re using don’t have eggs in them! There are plenty of options on the market, such as Banza, which tastes pretty darn good. For our carnivore followers, it doesn’t hurt to grill up some chicken/tuna and throw it on top.)
Enjoy!
Sweat down roughly chopped onions in olive oil
Add canned cherry tomatoes and crush gently
Rinse great northern beans before adding to sauce pan
Roughly chop garlic and sweet basil
Season to taste, bring to a boil and simmer
Add choice of pasta to WELL SALTED water
Add kale to the sauce pan
Continue to simmer and season while the pasta cooks
While draining pasta, add extra virgin olive oil, salt and pepper to pot
Plate with balsamic reduction on the side
That looks delicious, Im definitely going to make it tomorrow!
Beans and pasta look lovely together.