Pasta With Beans and Greens Recipe

Ingredients

• 1/4 cup (60ml) extra-virgin olive oil
• 4 medium garlic cloves (20g), thinly sliced
• 3 anchovy fillets (5g) (optional; see note)
• 1/2 teaspoon (1g) red pepper flakes
• 1/4 cup (60ml) dry white wine
• 1 pound 5 ounces (3 cups; 600g) cooked dry white beans (such as cannellini or Great Northern) or two (15-ounce; 425g) cans low-sodium white beans, drained and rinsed (see note)
• 1 cup (240ml) bean cooking liquid, homemade or store-bought low-sodium chicken stock, or vegetable stock (see note)
• Kosher salt
• 12 ounces (350g) short tubular pasta, such as paccheri or rigatoni
• 1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 2-inch pieces (see note)
• 2 1/4 ounces (3/4 cup; 65g) grated Pecorino Romano cheese, divided

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