| 1 |
lb |
pasta, e.g. med shells |
boil to al dente, drain, reserve |
| 1/2 15 |
c oz |
olive oil can ceci, rinsed |
in large cast iron pot, over med heat, cook until the ceci brown & crisp, c 10 min; (some beans may pop) scoop out ceci, reserve |
| 2 1 |
T hd |
rosemary, dried garlic, sliced |
add and fry 'til golden |
| 3 |
oz |
anchovies |
add, stirring to dissolve |
| 12 |
oz |
kale, destemmed |
add, stirring to coat, cooking 'til wilted a bit |
| 15 1/4 |
oz c |
can cannelini, rinsed white wine |
add and continue to cook, 'til kale tender, then add reserved pasta and ceci |
| |
- - |
parmesan or peccorio romano, grated; lemon wedges |
provide for serving |