Ingredients
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1/2 lb cavatappi pasta
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1/2 (16 oz) bag collard greens
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2 (10 oz) pkgs Patak's ® Butter Chickpea & Veggies
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1 (14.5 oz) can diced tomatoes
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1/3 cup cilantro
Steps
1
Bring a large Dutch oven of salted water to a boil. Add both the pasta and collard greens. Cook according to package directions until pasta is al dente. Reserve ½ cup pasta water, then drain well in a colander.
2
To Dutch oven, add the butter chickpeas & veggies and diced tomatoes. Bring to a boil on high. Season with salt and pepper. Add the pasta mixture and toss to coat. Stir in 2 tbsp pasta water (or more) if needed to thin consistency of sauce. Garnish with the cilantro and serve.
