White Beans and Kale with Whole Wheat Linguine

Bring a large pot of salted water to a boil. Cook pasta according to package directions, under cooking by about 3 minutes. Drain, reserving 1 cup of cooking liquid.

Preheat a large saute pan over medium heat with olive oil. Peel onion, slice in half and cut crosswise into slice 1/4-inch thick. Add onion to pan and saute for three minutes.

Meanwhile, peel and finely chop garlic. Add garlic to onion and saute for another two minutes. Add red pepper flakes and kale along with a couple of pinches of salt and a crack of pepper. Stir over medium heat for a couple of minutes until kale begins to wilt.

Drain and rinse beans. Add beans and white wine to the kale. Bring to a simmer, then cover with a lid and let cook for 10 minutes, stirring occasionally. Remove lid and let liquid reduce a bit further.

Add cooked pasta along with reserved cooking liquid. Bring to a simmer and cook another 3 minutes until pasta is al dente and liquid has reduced to a thick sauce.

Add butter, juice of the lemon, and additional salt and pepper to taste. Serve immediately with grated Parmesan cheese.