Pasta with Beans, Chard, and Rosemary
Why This Recipe Works
Pasta, beans, and greens provide a great combination of flavors and textures for this one-dish meal. In addition to the usual creamy cannellini beans, we add pinto beans for meatiness, while Swiss chard makes an appealing twofer for the greens component. We sauté the chopped chard stems at the outset of cooking but wait until the end to sprinkle the tender leaves on top, and then we cover the pot and let the leaves steam gently off heat. A small amount of pancetta provides a meaty background, and two additions of rosemary give the dish a subtle but pervasive herbal flavor. Instead of draining and rinsing the canned beans, we mix the starchy liquid with water and a handful of grated Parmesan to produce a creamy, stew-like sauce to bring it all together. We cook the pasta separately until just shy of al dente and then finish cooking it in the broth so that it can soak up some of the broth’s meaty flavor.