By Chef Ella Freyinger
April 2021
4 Servings
Ingredients
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1 pound rigatoni
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2 shallots, thinly sliced
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¼ cup white wine
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1 bunch Swiss chard, chopped (about 4 cups)
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1 bunch spigarello, shopped (about 4 cups)
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12 oz cannellini or other creamy
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white bean
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3 cloves garlic
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1 cup grated parmesan cheese
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Olive oil
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Kosher salt
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Freshly ground black pepper
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Zest of 1 lemon
Steps
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Bring a large pot of salted water to a boil.
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Add the pasta and cook for 2 minutes less than the package instructions. For the final 2 minutes of cooking add your greens to the pasta pot to cook. Reserve 1 cup of the cooking liquid and then
drain the pasta and greens mixture.
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Meanwhile, heat 3 tbsp of olive oil in a dutch oven over medium-high heat. Add the shallots, cooking for 2 minutes until softened. Add the garlic cooking another minute. Add the wine and beans and cook another 2 minutes until reduced by half.
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Add the pasta and greens mixture to the dutch oven and stir to coat. Add ¼ cup of the pasta water and ½ cup parmesan, tossing often until the sauce is thickened. Season to taste with salt and a few grinds of black pepper.
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Transfer to a platter and drizzle with olive oil and top with the remaining parmesan and lemon zest.
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Enjoy!