This recipe is from our East coast days. A friend of mine makes delicious food of every kind you can imagine and I had this at her place along with roasted vegetables. This is one of the recipes that I make at home often now, I just throw in the pasta to cook in one stove, saute onions and chickpeas in another-open up a bottle of pesto and dinner is done in 20 minutes
You can make this recipe in different ways, either with kale and pesto, or with kale and chickpeas or with pesto and chickpeas.Tastes great with any of the combinations and you can serve it warm or even as a cold salad.
Penne pasta Or Spagetti- 1 pack
Chopped onions-1/4 cup
Finely chopped kale- 1/2 cup
Garlic- Finely chopped- 1 tbsp
Salt- to taste
Olive oil- 3 tbsp
Option 1: Use Pesto sauce(I used Giada’s made with pinenuts and basil,about 6 oz)
Option 2: Basil leaves, red pepper flakes and black pepper powder.
This recipe tastes great when the kale is fresh. Kale should look very bright green in color, not dull/yellow/dark green color(that will be bitter). I suggest picking up fresh kale from farmers market or from whole foods if you want to try this recipe. I did not use kale on the day I took pictures, but I do add kale to the pasta as one of the combinations.
I used penne today to make this recipe, and sometimes I use angel hair or spaghetti.
Heat olive oil in a pan and add chopped onions,garlic and salt. When onions are about to turn translucent, add the chopped kale and stir fry for another 4-5 minutes(if you are adding kale). Add the garbanzo beans and pesto sauce(if you are using pesto sauce). If you are not using pesto sauce, season with freshly ground black pepper,basil leaves and a pinch of red pepper flakes.
Cook the pasta according to the package instructions. Drain.
Transfer the pasta to the pan with onions and pesto. Gently mix them. Switch off the stove. Serve either hot with a soup or as a salad with some nicely toasted garlic bread.