White Bean and Kale Rigatoni

This rigatoni tossed with a simple rustic pan sauce is so easy! First sauté sliced onions in Tessemae’s Lemon Garlic, then add in fresh chopped kale. Toss in canned beans, a little pasta water and a dollop of our low Roasted Garlic for a flavor punch! Keep it vegan or add on Parmesan to serve.
Makes 5 servings
Ingredients
1 teaspoon salt, plus more for pasta water
12 ounces Rigatoni pasta, whole-wheat or gluten-free if desired
2 tablespoons Tessemae’s Lemon Garlic
1 large sweet onion, thinly sliced
1 small bunch kale, chopped, washed and water still clinging to leaves
2 teaspoons chopped fresh sage
½ teaspoons fennel seeds
Freshly ground pepper to taste
Generous pinch crushed red pepper
1 15-ounce can cannellini beans, drained and rinsed
1 tablespoon plus 2 teaspoons Tessemae’s Organic Slow Roasted Garlic
2 tablespoons best quality extra-virgin olive oil
Freshly ground Parmesan Reggiano, optional