October: Chickpea & Kale Pasta

In this comforting dish, we’re using creamy mascarpone to bring together lumaca rigata pasta and a robust trio of chickpeas, kale, and tomatoes—cooked in the fragrant oil reserved from frying our garnish of delicate rosemary leaves.

Ingredients (Serves 2)

6 oz Lumaca Rigata Pasta

1 15.5 -Ounce Can Chickpeas

4 oz Grape Tomatoes

2 cloves Garlic

1 bunch Kale

1 bunch Rosemary

2 Tbsps Mascarpone Cheese

¼ cup Grated Romano Cheese

¼ tsp Crushed Red Pepper Flakes

Utensils

Knife

Cutting Board

Estimated Calories per serving: 670

These meals can also be found on BlueApron.com.