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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.

 

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Tuscaloosa, AL 35401
USA

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