Cinnamon Free Cilantro-Lime Lentil Pasta with White Beans & Kale
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Learn more →Ingredients
4 servings
For the pasta
- 8 oz red lentil pasta (penne or rotini)
- 1 tsp salt, plus more for pasta water
For the sauté
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 1 bunch tuscan kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
- ¼ cup pasta cooking water, reserved
For the dressing
- ⅓ cup fresh cilantro leaves and tender stems, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ¼ tsp black pepper
For serving
- ¼ cup pumpkin seeds (pepitas), dry-roasted (optional)
- lime wedges (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the red lentil pasta and cook according to package directions until just tender with a slight resistance at the center, typically 7–9 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander and set aside.
- 2
While the pasta cooks, heat 2 tbsp of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until golden at the edges and fragrant, about 2 minutes — watch closely, as the slices can brown quickly.
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