Creamy White Bean & Kale Rigatoni with Garlic Breadcrumb Topping

Bring a large pot of salted water to a boil. Drain and rinse 400g canned white beans, then divide in half (200g each portion). Zest and juice 1 lemon (about 45ml juice). Peel 5 garlic cloves—mince 3 cloves finely, slice 2 cloves thinly. Strip leaves from 5g fresh thyme. Grate 40g Parmesan cheese. Tear 60g day-old bread into rough chunks.

Remove thick stems from 150g fresh kale and roughly chop the leaves into bite-sized pieces. Wash thoroughly and shake off excess water but leave slightly damp.

Add 250g dried rigatoni to the boiling water and cook according to package directions until al dente, about 11-13 minutes. Reserve 300ml pasta cooking water before draining. Drain pasta and set aside.

While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the bread chunks and toast for 5-6 minutes, stirring frequently, until golden and crispy on all sides. Add the minced garlic and cook for 30 seconds until fragrant. Transfer breadcrumb mixture to a bowl and wipe skillet clean.

In the same skillet, heat 2 tbsp olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes until just starting to turn golden, stirring constantly to prevent burning.

Add the chopped kale to the skillet and cook for 4-5 minutes, tossing frequently, until wilted and tender. The residual water on the leaves will help steam them. Season with black pepper.

Add 1/2 tsp dried rosemary and 1/4 tsp red chili flakes to the kale, stirring for 30 seconds until fragrant.

In a blender or food processor, combine half the white beans (200g), 120ml heavy cream, 180ml vegetable broth, and the lemon juice. Blend until completely smooth and creamy, about 1-2 minutes.

Pour the blended bean mixture into the skillet with the kale. Add the remaining whole white beans (200g) and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.

Add the drained rigatoni to the skillet and toss for 2-3 minutes, adding reserved pasta water as needed (60-120ml) to create a creamy sauce that coats the pasta. The starch from the pasta water will help emulsify everything together.

Remove from heat and stir in half the grated Parmesan cheese, the lemon zest, and the fresh thyme leaves. Taste and adjust seasoning with salt and black pepper.

Divide between two bowls. Top each serving with the garlic breadcrumbs, remaining Parmesan cheese, and an extra drizzle of olive oil. Serve immediately with extra chili flakes on the side for those who want more heat.