Rigatoni with Cannellini & Kale

Serves 6

2-1/2 c. rigatoni pasta, uncooked

2 T. olive oil, divided

3 cloves garlic, minced

7-oz. jar roasted red peppers, drained and sliced

1/2 lb. kale, coarsely chopped and stems removed

16-oz. can cannellini beans, drained and rinsed

2 T. lemon juice

1/4 t. pepper

6 T. grated Parmesan cheese

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid; set aside. Meanwhile, heat one tablespoon oil in a Dutch oven over medium heat. Add garlic and peppers; sauté for one minute. Add kale and beans; cover and cook for 5 minutes, or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, remaining oil, lemon juice and pepper; toss well. Sprinkle with Parmesan cheese.

A well-loved china teapot that’s been handed down to you makes a sweet vase for daisies, coreopsis, bachelor buttons, zinnia and larkspur from the farmers’ market.