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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