12 ounces farfalle 

4 tablespoons (½ stick) unsalted butter, cut into pieces 

4 garlic cloves, thinly sliced 

1 pound baby arugula 

1 can (15½ ounces) cannellini beans, drained and rinsed 

⅓ cup walnut pieces, toasted , for garnish

Coarse salt and freshly ground pepper 

1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions.Reserve ½ cup pasta water; drain pasta. 

2 Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted. 

3 Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta. reserved pasta water to create a thin sauce to coat pasta. 

4 To serve, divide among shallow bowls, and garnish with walnuts.

1 Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes. Add half the kale; cook, tossing, until just wilted, about 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more. Add chicken broth, and cover; simmer until kale is very tender, 10 minutes. 

2 Meanwhile, bring a large pot of water to a boil; add a generous amount of salt.Cook pasta until al dente according to package instructions.Reserve 1 cup pasta water; drain pasta, and return to pot. 

3 Add kale mixture and fontina to pot; toss with pasta to combine. Season with salt and pepper. Add enough reserved pasta water to create a thin sauce to coat pasta.To serve, divide pasta among plates, and sprinkle with Turkey Ham.