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2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
12 cups coarsely chopped kale (about 1/2 pound)
1 (16-ounce) can cannellini beans or other white beans, drained
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground pepper
6 tablespoons grated fresh Parmesan cheese
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1st Keep
 VeggieLover
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