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Two plates of Brown Butter Bean and Kale Pasta with crispy pancetta and a cheese grater in the background.

Brown Butter Bean and Kale Pasta

An easy, delicious and nutritious pantry based meal is minutes away with this dish. The joy of nutty brown butter adds flavour to the gently cooked kale and garlic, with white beans, your pasta of choice and a cloud of grated cheese to round out the dish.
Course Main Course
Cuisine North American
Keyword brown butter, kale, pasta, white beans
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 8 oz spaghetti see Notes
  • 4 oz or 1/2 cup, butter
  • 2 garlic cloves, minced, feel free to use three if they are small
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp red pepper flakes, based on your preference
  • 2 cups chopped Lacinato Kale, packed, see Notes
  • 2 oz or 1 cup Parmigiano Reggiano, freshly grated, plus more for finishing, see Notes
  • 1 large 19 oz or 540 mL can white Cannellini beans, drained and rinsed. Ideally you want around 2 cups worth.
  • 2 tbsp chopped sautéed pancetta or bacon, see Notes
  • fresh squeezed lemon, optional

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions, minus one minute to achieve al dente. Reserve 1 1/2 cups of pasta water before draining the pasta. Drain the pasta and set aside.
  2. Heat a large skillet over medium heat, then add the butter. Swirl the pan to allow the butter melt coating the pan skillet evenly. Decrease the heat to low, and stir in the garlic, salt, pepper, red pepper flakes and kale. Continue letting the butter brown, until the butter foams, smells nutty, and turns a golden-brown colour. The kale will have softened and started to crisp on the edges in the best way possible.
  3. Remove the skillet from heat and stir in 3/4 cup of reserved pasta water. Place the pasta, white beans, and parmesan cheese into the skillet.
  4. Using tongs or wooden spoon if that is all you have, gently toss the ingredients until the cheese has completely melted. If necessary, add pasta water, one or two tablespoons at a time, if the pasta seems dry.

  5. Serve with pancetta confetti, and more grated cheese sprinkled on top, if desired. If you want to brighten this rich creamy dish, a fresh squeeze of lemon is just the thing.

  6. See blog post for more details.

Recipe Notes

Feel free to use any shape of pasta that you like. Usually 2 oz of dry pasta is good per person. If serving children, smaller easier to manage shapes may be better.
Lacinato kale is the easiest and most tender kale to use in this setting. You can replace this with swiss chard or even spinach. But if you are using baby spinach, you will not need to cook it in the butter, it will wilt enough if added with the beans and pasta.
Feel free to use any hard melting cheese of your choice. Fresh grated is best.
For the crispy Pancetta Confetti, simply chop 3 oz or 85 grams of pancetta and place it in a skillet with a tsp or so of olive oil. Sauté over medium heat till crisped, browned and cooked through. Drain on paper towel and store in a sealed container till needed.
Feel free to replace the pancetta with chopped toasted hazelnuts for a vegetarian option.