Ingredients
1/2 pound short pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling
Preparation
Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
