Pasta with Beans, Chard, and Rosemary

Name: Pasta with Beans, Chard, and Rosemary
Yield: Serves 6
Ingredients: 2 tablespoons, vegetable oil; 3 ounces, pancetta, diced; 1 , onion, chopped fine; 10 ounces, Swiss chard, stems chopped fine, leaves chopped coarse; 2 teaspoons, minced fresh rosemary; 1 , garlic clove, minced to paste; 1/4 teaspoon, red pepper flakes; 1 (15-ounce) can, cannellini beans (do not drain); 1 (15-ounce) can, pinto beans (do not drain); 1 Parmesan cheese rind (optional), plus 1 ounce, Parmesan, grated (1/2 cup), plus extra for serving; 8 ounces (2 1/2 cups), fusilli; , Salt; 1 tablespoon, red wine vinegar

Main Courses
Beans
Vegetables
Pasta

By Andrea Geary ･ Appears in Cook's Illustrated November/December 2014

Most versions of this one-dish meal throw a key ingredient down the drain.

SERVES 6

TIME 1¼ hours

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