Chickpea Cavatappi with Tomatoes and Kale
Ingredients
- 1 pound cherry tomatoes
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground pepper
- 12 ounces chickpea cavatappi
- 2 cloves garlic, roughly chopped
- 1 large bunch kale, stemmed and chopped into bite-size pieces
- 1/4 cup grated Parmesan cheese, plus more for topping
- Red pepper flakes, for topping
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