Orecchiette with Sausage and Kale

• 1/2 tbsp Kosher salt
• 1 lb dried orecchiette pasta
• 1 lb fresh Italian sausage
• 8 cup curly kale stemmed and roughly chopped
• 1 1/2 cup drained canned cannellini beans
• 1 grated zest and juice of 1 lemon
• 1/2 cup freshly grated parmesan
• 1/2 cup chopped flat-leaf parsley
• 2 tbsp unsalted butter
• 1 tbsp extra -virgin olive oil

1. In a large pot, bring 5 quarts of water and the salt to a boil.
2. Cook the pasta until just al dente.
3. Reserve 1/4 cup of the water; drain the pasta.
4. meanwhile in another large pot, cook the sausage on medium high, breaking it up with a wooden spoon.
5. until lightly browned.
6. Tranfer the sausage to paper towels.
7. Add the kale to the pot and cook until wilted.
8. about 2 minutes.Add beans, drained pasta, and water.
9. Simmer until the pasta is fully cooked, about 2 minutes.
10. Remove the pot from the heat, stir in the lemon zest and juice,cheese,parsley,butter,sausage, and olive oil.
11. MAKE 6 SERVINGS

kosher salt, pasta, italian sausage, curly kale, cannellini beans, lemon, freshly grated parmesan, flatleaf, butter, extra virgin olive oil

Taken from cookpad.com/us/recipes/334736-orecchiette-with-sausage-and-kale (may not work)