4 Servings

Ingredients

• 1 pound rigatoni
• 2 shallots, thinly sliced
• ¼ cup white wine
• 1 bunch Swiss chard, chopped (about 4 cups)
• 1 bunch spigarello, shopped (about 4 cups)
• 12 oz cannellini or other creamy
• white bean
• 3 cloves garlic
• 1 cup grated parmesan cheese
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Zest of 1 lemon

Steps

• Bring a large pot of salted water to a boil.
• 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.
• 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.
• 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.
• Transfer to a platter and drizzle with olive oil and top with the remaining parmesan and lemon zest.
• Enjoy!