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Rigatoni with Swiss Chard, White Beans and Rosemary
The deep-green leaves of Swiss chard have a flavor similar to spinach, while the crisp stems have a sweet earthiness that’s not unlike beets (the two vegetables are, in fact, related). We use both parts in this hearty one-pot pasta and bean dish, sautéing the stems for a few minutes before wilting the leaves. Pasta, greens and beans all are mild-mannered, so for boldness we add garlic, pancetta, pepper flakes, rosemary and pecorino Romano cheese—classic Italian flavors.
6
Servings
Tip
Don’t rinse the cannellini beans after draining them. The starchy liquid that clings to the beans adds a little body to the sauce. Also, be sure to drain the pasta when it’s shy of al dente, not at the ideal degree of doneness. It will finish cooking when it is returned to the pot and simmered for a few minutes with the chard and a little of the pasta cooking water.
35 minutes
Ingredients
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1
pound rigatoni
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until the pasta is just shy of al dente. Reserve about 1 cup of the cooking water, then drain.
Pardon the interruption
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January 26, 2023
3 stars
it was fine, didn't get much of a sauce. would have preferred the chard stems a bit more tender and just more flavor overall. Probably wouldn't make again but there might be a really good spinoff with this as a starting point and some sort of very garlicky oily sauce
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