Spicy Kale-Almond Pesto and White-Bean Pasta

Serves 4 / This delicious dish bursts with stress-soothing nutrients, including calcium and vitamins A, C, and E. Almonds add a healthy dose of magnesium, and white beans supply zinc, potassium, magnesium, and thiamin.

1 bunch kale, washed and drained
4 ounces dried penne pasta
1/2 cup whole almonds, toasted
1-1/2 tablespoons garlic
(about 5 large cloves)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Juice of two lemons, divided
2 tablespoons extra-virgin
olive oil
1 19-ounce can white (cannellini) beans, rinsed and drained
1/8 teaspoon salt
1 teaspoon extra-virgin olive oil
1/4-1/2 teaspoon red pepper flakes
Freshly ground black pepper

1. Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.

2. Meanwhile, place almonds in food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.

3. In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt.

4. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.