Fresh Kale Fettuccine with Herbed White Beans, Lemon & Shaved Pecorino Romano



All Photos © Christine Elise McCarthy 2014

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vromans front

vromans back


This is the end result of my experiment with making pasta noodles with kale in them!!  I was very pleased! This dish is super flavorful & seems like it should be pretty healthy, too.  I made double the white bean recipe I am going to post here.  I hope to make another bean highlighted dish soon – maybe a bean dip.  If you like beans – maybe double the recipe, too, and have extra on the side for future uses.  I love that the packaging here reads “great for cooking.”  What else do you use beans for?  Stuffing chairs?



Fresh Kale Fettuccine with Herbed White Beans, Lemon & Shaved Pecorino Romano


2 cups dry white beans (small ones – not large ones)

1 1/2 tsp salt

1 1/2 tsp dry oregano

1 1/2 tsp dry parsley

1 1/2 tsp savory

1 1/2 tsp white pepper

1/3 cup olive oil

4 cloves garlic – sliced very thinly

4+ sprigs of fresh thyme – stems removed

4+ sprigs of fresh oregano – stems removed

1 lemon – cut into wedges

Diced tomatoes for garnish

extra fresh thyme for garnish

Parsley – chopped – as garnish

Pecorino Romano (or other hard Italian cheese – like Parmesan) shaved.

S&P to taste

4 servings fresh Kale Fettuccine – or other pasta – preferably homemade


Put the beans & DRY spices (salt, oregano, savory, parsley, white pepper) in a large pot with enough water to cover them by at least two inches.  Bring to a boil.  Stir, then cover & lower heat to the lowest setting & simmer for at least two hours – or until the beans are tender.



In a small frying pan, heat the oil.  Add the sliced garlic (See that amazing garlic slicer above?  I recommend them!), fresh thyme & oregano.  Heat for a few minutes on a medium flame – but stop before the garlic begins to change color.  With a wooden spoon, muddle the garlic & herbs into the oil by pressing down on them to release their flavors.  Remove from heat & let sit while the beans cook.

When the beans are done, drain them.  Put them in a bowl & mix in the herbed olive oil.  Set aside.

Cook the pasta.  If using homemade – know it will cook VERY fast & rise to the top of the boiling water.  Drain & drizzle liberally with olive oil & toss.

Put a portion of pasta on each plate, top with a portion of the herbed beans, top with chopped tomatoes & extra fresh herbs.  Go crazy with parsley.  It has such a fresh & lovely flavor.  Treat it as an ingredient – not just a decoration.  Place a lemon wedge on each plate for squeezing over the pasta.  Liberally add shaved cheese to each plate & serve!


4 thoughts on “Fresh Kale Fettuccine with Herbed White Beans, Lemon & Shaved Pecorino Romano

  1. You are one of the most creative people I have come across in a long time! Love, love your blog. I know you have an affinity for dogs and wonder if you have made treats using the pulp from juicing. It seems like such a waste to push it down the garbage disposal. I have a standard poodle that will leave dog food in his bowl for a couple of days but will eat anything out of my hand. Have a beautiful day!


  2. Pingback: Fresh Kale Fettuccine Pasta Noodles | Delightful-Delicious-Delovely

  3. Pingback: Vegan Herbed White Bean Soup with Lemon-Garlic-Parsley Gremolata | Delightful-Delicious-Delovely

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