Mostaccioli with Kale, Chickpeas, and Oven-Dried Tomatoes

Amount Per Serving
Calories 351		Calories from Fat 99
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 2g	10%
	Trans Fat 0g
Cholesterol 6mg		2%
Sodium 170mg		7%
Total Carbohydrate 53g		18%
	Dietary Fiber 9g	36%
	Sugars 5g
Protein 13g		26%

Vitamin A 112%		Vitamin C 80%
Calcium 14%		Iron 17%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

3 pounds Barilla Mostaccioli

salt and pepper

3 cloves garlic, minced

3 pounds Tuscan black kale, steamed and thinly slice

3 cups grated pecorino

3/4 cup olive oil

3 sprigs fresh rosemary

3 cups cooked chickpeas

3 pints grape or cherry tomatoes, oven dried

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

Heat some oil and saute a pinch of rosemary and garlic for 1 minute. Add 2 tablespoons chickpeas and a handful of kale and saute to wilt. Season with salt and pepper.
Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it the the kale pan with a splash of water to make a sauce. Stir in 2 tablespoons tomatoes and toss to combine. Plate and garnish with 1 tablespoons cheese and a drizzle of oil.