Rigatoni with Swiss Chard, White Beans and Rosemary
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 lb rigatoni
Kosher salt and Fresh ground pepper
1 Tablespoon olive oil
4oz thinly cut pancetta, chopped
2 medium cloves garlic, minced
1 bunch swiss chard, stems chopped and leaves cut into 1 inch pieces
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped rosemary
15 1/2oz can cannellini beans rinsed and drained
1 oz Pecorino-Ramano cheese, finely grated ( about 1/2 cup and more to serve)
Directions
- In a lg pot bring 4 quarts water to a boil. Add pasta and salt, then cook, stirring occasionly. When finished, keep 1 cup of water. In another pot, over medium heat, combine oil and pancetta. Remove the pot from the heat and using a slotted spoon remove the pancetta to a paper towel.
- To the pot, add the garlic, chard stems, pepper flakes, rosemary, and a 1/2 teaspoon black powder. Cook over med heat, stirring occasionally, until chard stems start to soften. Add the chard leaves and cook 1 to 2 minutes. Add the beans, pasta, 1/2 cup of the reserved water and the cheese. Cook, stirring until everything is covered in the sauce, about 1 to 2 minutes.
- Transfer to a serving bowl, sprinkle with pancetta and serve with more cheese.
