Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 14, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get the most nutrients from your pasta. Top with sliced almonds for a plant-based protein boost. Ingredients ½ cup sliced almonds (2 ounces) ¼ cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 ½ packed cups) 1 can (15 ounces) cannellini beans, drained and rinsed 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta 1 ounce Parmigiano-Reggiano, finely grated (1 cup) ½ cup packed fresh parsley leaves, finely chopped Directions Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes. Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt. Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain. Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper. In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve. Ryan Liebe Rate it Print