Today I present a simple yet absolutely stunning first course: rustic pasta with Tuscan kale and chickpeas. It is not a creamy pasta, but deliberately dry: each forkful gathers the seasoning between flavorful leaves and legumes. The Tuscan kale here releases all its robust flavor while the chickpeas add the texture I always really enjoy. Finally, the chili gives the dish that touch that makes it livelier. In short… this is the perfect recipe when you want to bring something truly satisfying to the table without complicating your life too much. And let’s not forget that Tuscan kale is rich in beneficial properties for our body. If you don’t know them and are curious, I invite you to read the article I wrote about it. You can find it HERE. You’ll be amazed. Shall we bet?

If you want to use Tuscan kale more often, here are a few other recipes:

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 4Servings
Cooking methods: Boiling, Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for rustic pasta with Tuscan kale and chickpeas

3 cups Tuscan kale (weight after trimming)
12 oz short pasta (shape of your choice)
1 clove garlic
3 anchovy fillets in oil
1 cup cooked chickpeas
chili pepper
extra virgin olive oil
salt
black pepper

Tools

1 Pot
1 Slotted spoon
1 Pan
1 Colander
1 Wooden spoon

Preparation of rustic pasta with Tuscan kale and chickpeas

Remove the central rib from the Tuscan kale leaves, wash them under running water and cut them into large pieces. There is a very simple trick to quickly remove the rib from the leaves. I show it in a video you can find HERE.
Bring plenty of salted water to a boil in a pot and blanch the Tuscan kale leaves for 5 minutes. Then lift them out with a slotted spoon, reserving the cooking water that we will use to cook the pasta. Set the kale aside.
Drain the chickpeas from their preserving liquid and rinse them well under running water.
In a large pan, heat a few tablespoons of oil and sauté one clove of garlic finely chopped. When it begins to sizzle, add the anchovy fillets. Let them melt gently, crushing them with the back of a wooden spoon.
At this point, add the Tuscan kale and let it cook for a couple of minutes to absorb the flavors.
Finally add the chickpeas and chili to taste. Continue cooking for a few minutes, stirring frequently.
Meanwhile, bring the water used to blanch the kale back to a boil and cook the pasta in it. Drain the pasta al dente and transfer it directly to the pan with the sauce. Toss everything for a couple of minutes so the ingredients combine.
Divide the rustic pasta with Tuscan kale and chickpeas into individual plates, sprinkle with freshly ground black pepper, drizzle with a little extra virgin olive oil and serve immediately, piping hot. Enjoy! Paola
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