By Chef Ella Freyinger

April 2021

4 Servings


  • 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


  • 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!