Lemon Kale Pasta

Ingredients:

• Olive oil

• 1 can of chickpeas

• 1⁄2 of a large bunch of Consalo Family

• Farms Kale with stems removed

• 1 box rigatoni pasta, the juice and

• Zest of 1 Little Smoochies lemon

• Consalo Family Farms parsley for garnish

Instructions:

1. Warm a few drizzles of olive oil in a large skillet over medium heat.
   Add chickpeas. Cook 5-7 mins, until golden. Remove and set aside.

2. In the same skillet, add in kale and generously salt. Cook until slightly wilted.

3. Cook pasta per package instructions. When the pasta is cooked al dente, drain,
   reserving approx. 1⁄2 cup of the pasta water

4. Return pasta to pot along with: lemon juice and pasta water.
   Next add in: kale and chickpeas.

5. Sprinkle with lemon zest, and season with salt and pepper to taste

6. Before serving, drizzle with a bit more olive oil and garnish with
   red pepper flakes, and finely chopped parsley.