Capellini with kale, artichoke hearts, and red pepper ~ Ham Pie Sandwiches

13 November 2014

Capellini with kale, artichoke hearts, and red pepper


Sometimes you just want a giant plate of pasta and vegetables.

This time, I happened to have a package of capellini in the cupboard. Why not make a pasta dish comprised of long, thin vegetables to match the long, thin pasta?

To pack this with lots of serious flavor, I went for some serious vegetables: garlic, green beans, artichoke hearts, kale, and red bell pepper. Together, they mixed together into a lovely, intense dish that only took about ten minutes from beginning to end. Perfect.

This pasta is conveniently vegan. However, it is not filled with protein by any means. I would certainly have tossed in a can of chickpeas had there been any on hand, and I suggest you do the same. A salad of white beans and herbs tossed with a nice vinegary vinaigrette would be a excellent supplement as well.


Capellini with kale, artichoke hearts, and red pepper
Serves 1.

2-3 tbsp olive oil
4 cloves garlic
handful of green beans
6-8 artichoke heart quarters
1/2 bunch kale
1/2 red bell pepper
salt, pepper, basil, oregano
capellini or other long pasta of your choice

Put a pot of salted pasta water on to boil before starting anything else. That way, it'll be ready to go when it's time to drop your pasta.

Warm your olive oil in a large saute pan over medium heat.

Smash your garlic cloves with the flat of a knife, peel, and slice. Add your garlic to the oil and cook, stirring occasionally, until they just start to turn a light golden color. Season with salt, basil, and oregano to taste. You can also add some red pepper flake if you want spice.

Wash your beans and slice them at an angle to produce long, narrow pieces. If your artichoke hearts are whole, quarter them. Wash your kale, destem, and shred finely. Core your red pepper and slice it into long, thin strips.

Add your beans to the pan and let them cook for a few minutes before adding the artichoke hearts. Give it another few minutes before you add the kale, and another before you add the red pepper.

Capellini cook in about three minutes, so you'll want to start cooking them at the same time as you add the red pepper. Put them in the water and simmer until done, stirring once or twice to guard against sticking.

When your pasta is done, drain it and add it to the fully cooked vegetables along with a tiny splash of the cooking water. Toss together and let stand over low heat while you wash the pasta pot.

Season the finished dish with some pepper and a little more olive oil. Toss again to distribute. Eat.

If you want a garnish, fresh parsley or grated pecorino would be excellent. I just had some more black pepper.

This was such a good lunch for a grey day.

What are you tossing into your pastas of late?


8 comments:

Catherine said...

I made orecchiette recently, with kale, roasted butternut squash, blue cheese, and toasted walnuts. Perfect balance of salty, sweet, bitter, pungent, everything!

GlutenFreeHappyTummy said...

looks so fresh and delicious!

Michelle said...

Those vegetables are totally the star of the show. Easy AND delicious. Count me in.

Marissa said...

This is my favorite kind of busy-day pasta. So flavorful and satisfying!

foodfeud said...

This sounds absolutely delicious. I don't often eat pasta but this, this I could do

Joanne said...

Love all those veggies mixed in with the pasta! Pretty sure I have all on hand too...guess I know what's for dinner tonight!

Sippity Sup said...

"Happened to have". I call that default pasta, and that's a good thing. GREG

Eileen said...

"Default pasta" -- I love it! So glad you guys are excited too!