Chick Pea Sausage Kale Pasta

¾ pound short pasta (shells)
1 pound Italian sausage
1 Tbsp. olive oil
1 Tbsp. minced garlic
1 can/Package (15.5oz) chickpeas, rinsed and drained
5 cups shredded kale

Cook ¾ pound short pasta, then drain. In a skillet, cook 1-pound Italian sausage in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can rinsed and drained chickpeas and cook 3 minutes. Add 3 tablespoons fire roasted chopped canned tomatoes. Add 5 cups shredded kale and wilt. Add pasta and ½ cup grated Parmesan; season. Drizzle with olive oil and lemon juice.

Makes 4-6 Servings.

Recipe provided by Everyday Food.