[1] Fusilli (corkscrew) pasta with white beans and kale. The recipe is below (both photos © DeLallo).


[2] Delallo”s biodynamic whole wheat fusilli. You can get it online.


[3] Lacinto kale, also known as Tuscan kale, Italian kale and dinosaur kale, among other names (photo © Good Eggs).

 

In our continuing series of green main courses for St. Patrick’s Day, we present a simple dish that’s chock full of protein from beans, plus and vitamins and bright green color from kale.

The fragrant, garlicky greens and white beans team up with fusilli pasta, the familiar corkscrew shape.

You can use whole wheat fusilli for even more nutrition.

The name fusilli comes from fuso, spindle. The shape was traditionally “spun” by skilled pasta makers who rapidly twirled spaghetti around a rod, resulting in a long corkscrew shape called fusilli lunghi bucati.

It is still made in that long shape, along with shorter corkscrews.

This popular shape was born in Sicily and spread throughout southern Italy and the rest of the peninsula.

One reason why: The corkscrew curves are great sauce catchers and easily hold thick meat sauces, like Bolognese sauce.
 
 
RECIPE: FUSILLI WITH CANNELLINI BEANS & KALE

Want more green? Add broccoli, broccolini or broccoli rabe.

Ingredients

  • 1 bag bag DeLallo Organic Whole-Wheat Cavatappi (or short cut of choice)
  • 1/2 cup extra virgin olive oil
  • 10 garlic cloves, chopped
  • 8 anchovies, minced
  • ½ teaspoon crushed red pepper flakes
  • 4 tablespoons butter
  • 1 large bunch fresh kale
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • Salt and pepper to taste
  • Garnish: parmesan cheese, freshly grated
  •  
    Preparation

    1. COOL the pasta according to package directions. Drain, reserving ½ cup of the pasta cooking liquid. Meanwhile…

    2. HEAT the olive oil in a large skillet over medium heat. Reduce the heat and add the garlic and anchovies. Simmer on low for 20 minutes. While the mixture is still warm, add the butter.

    3. RETURN the heat level to medium and add the tomatoes. Cook for 6-7 minutes, stir in the red pepper flakes, and then add the kale.

    4. COVER and cook for 10 more minutes, until the kale is tender and wilted.

    5. ADD the beans, pasta (and some of the pasta water if needed for thinning), salt and pepper. Toss, plate, and serve with grated parmesan cheese.
     
     
    MORE GREEN PASTA & PIZZA RECIPES

  • Casarecce With Pistachio & Broccoli Rabe Pesto
  • Green-Topped Pizzas
  •  
     
    >>> CHECK OUT THE DIFFERENT TYPES OF PASTA IN OUR PASTA GLOSSARY >>>

     

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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