Lemon-Burrata Garlic Kale with Cannellini Beans Pasta

Ingredients

For 2 servings

• 2 cups kale, washed and de-stemmed
• 1 can cannellini beans, drained and rinsed
• 4 oz burrata cheese
• 100 g linguini, cooked al dente
• 3 garlic cloves, minced
• 1 lemon, zest and juice
• 10 cherry tomatoes, halved
• 2 tbsp olive oil
• to taste black pepper
• to taste salt

Method

1. 1

   In a large pan, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.

2. 2

   Add the washed and de-stemmed kale to the pan and cook until wilted.

3. 3

   Stir in the drained and rinsed cannellini beans, halved cherry tomatoes, salt, and lemon zest.

4. 4

   Lower the heat, cover the pan and let it simmer for 15 minutes.

5. 5

   Stir the cooked al dente linguini into the pan until it’s well combined.

6. 6

   Tear the 4 oz of burrata cheese over the mixture in the pan, stirring gently until it starts to melt.

7. 7

   Before serving, sprinkle the dish with fresh black pepper and a squeeze of lemon juice.