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Pasta with Chorizo, Chickpeas and Kale
Ingredients
  • Kosher salt and black pepper
  • 8 ounces fusilli or other short pasta
  • ¼ cup olive oil, plus more for drizzling
  • 7 to 8 ounces dried chorizo, thinly sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 bunch scallions (6 to 8), thinly sliced
  • 1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
  • Shaved Manchego, for serving
Steps
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