Linguine w/ Garlic, Kale & White Beans

• 8 oz uncooked linguine
• 3 tbsp extra-virgin olive oil
• 1/4 c fresh garlic, chopped 
• 1/2 c water
• 8 oz kale, chopped
• 15 oz canned cannellini beans, rinsed and drained
• 3/4 tsp black pepper, divided
• 1/2 tsp salt

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve