Just a quick write-up because today sucks and I'm not feeling great.

Pasta with Chicken Sausage, Kale, and Cannellini Beans

Slightly adapted from Cook's Country October/November 2016

Ingredients

• 250g fettuccini
• 300g frozen kale
• 1 Tbsp. olive oil
• 450g chicken sausage (or store-bought)
• 3-4 cloves garlic, minced
• 1/4 tsp. black peppercorns, ground
• 1 (540mL) tin cannellini beans (white kidney beans)
• 1/2 c. chicken stock
• 1 c. grated Pecorino Romano
• 1 1/2 Tbsp. lemon juice

Directions

1. Bring a large pot of water to a boil and add the pasta. (Add a little salt to the water too if you like.)
2. Cook pasta until al dente. Add kale for last minute or two of cooking. Drain.
3. Meanwhile, heat oil over medium heat.
4. Add sausage and cook, stirring occasionally, for 7-8 minutes.
5. Add garlic and pepper and cook for another minute or so.
6. Add cannellini beans with their liquid.
7. Add chicken stock and bring to a boil.
8. Add 1/2 c. of the cheese, lemon juice, and bean mixture to the drained pasta and kale and stir to combine.
9. Serve topped with remaining cheese.