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Ingredients: (4 servings)
1 package of pasta of choice. We’re using Rigatoni
1 tbsp Olive oil
1 can of chickpeas or 1.5 cups of cooked chicken
½ bunch of kale (about 3 packed cups), stems removed and torn into bite size pieces
½ cup pasta water, reserved
Salt and pepper
1 lemon for juice and zest
1. Cook pasta in salted water according to box directions.
2. Heat a large pan on medium and add a drizzle of olive oil. Add your can of chickpeas (or cooked chicken) and kale. Sprinkle with salt and cook until peas are golden and kale is wilted; about 7-10 mins. Remove from heat.
3. When pasta is al dente, reserve about 1/2 cup of pasta water, and drain the rest. Add the drained pasta to the chickpea mixture and add the pasta water, juice of 1 lemon and lemon zest.
4. Plate and finish with a drizzle of olive oil and ground black pepper.