Ingredients
Rigatoni1 pound
Shallots2, thinly sliced
White Wine1/4 cup
Swiss Chard1 bunch, chopped (about 4 cups)
Spigarello1 bunch, chopped (about 4 cups)
Cannellini Beans12 oz, or other creamy white bean
Garlic3 cloves
Parmesan1 cup grated
Flamingo Estate Extra Virgin Olive Oilto saute
Kosher Saltto taste
Black Pepperfreshly ground
Lemonszest of 1
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.
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