Wheat Free Balsamic-Rosemary Lentil Pasta with White Beans & Kale
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup french green lentils (du puy), rinsed
- 3 cups water
- ½ tsp salt
For the pasta
- 10 oz whole wheat pasta (such as penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
For the sauce
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 3 tbsp balsamic vinegar
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- ½ cup pasta cooking water, reserved
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tsp lemon zest
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 2 tbsp toasted pine nuts or dry-roasted walnuts (optional)
Instructions
- 1
Combine the rinsed lentils, 3 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, ladle out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
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