115-ounce can unsalted cannellini beans, rinsed and drained
¾teaspoonblack pepperdivided
½teaspoonsalt
Instructions
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid.
Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add ½ cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occasionally. Add beans, ½ teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved ¼ cup cooking liquid to pan; toss to coat. Sprinkle remaining ¼ teaspoon pepper over pasta. Serve immediately.