Ingredients

The following ingredients have 4 Servings
  • 1 lb fettuccini ((450g))
  • 1 bunch kale ((stem removed and finely sliced( (12 oz/340g))
  • 1 cup chickpeas ((rinsed and drained))
  • 12 cherry tomatoes ((halved))
  • 3 cloves garlic ((minced))
  • ¼ cup extra virgin olive oil ((60ml))
  • ½ tsp red pepper flakes
  • Salt (and pepper)
  • 2 tbsp lemon juice

Instruction

  • Boil pasta in lightly salted water for 8 to 10 minutes or according to packaging instruction.
  • While pasta is boiling, heat a large pan with olive oil. Add garlic and red pepper flakes and sauté till garlic turns translucent.
  • Add kale and chickpeas, followed by tomatoes. Cook until kale is wilted, about 2 to 3 minutes.
  • Drain pasta and add it to the pan. Season with salt and pepper, and stir to combine.
  • Turn off heat and stir in lemon juice.
  • Serve immediately.