This serves two generously and is a good way to use hardy greens such as chard or kale.
2 cups dry cavatappi
2 tbsp olive oil
1 clove garlic, minced
1 1/2 cups canned great northern beans, drained and rinsed
1 1/2 cups Swiss chard, rinsed, dried and torn into 1 inch pieces
1/2 cup pasta water, reserved
2-3 tbsp pine nuts, toasted
salt and pepper to taste
1 tsp Romano Italian seasoning
Italian bread crumbs
grated Parmesan cheese
Cook the pasta according to package directions in salted water, reserving 1/2 cup of the pasta water. Drain the pasta after it is cooked, but try to time it so the pasta is still warm when the chard and bean mixture is finished.
Meanwhile, heat olive oil in a skillet. Add garlic, and stir over medium-low heat for about a minute until you can start to smell the garlic. Add the beans. Season with salt, pepper, and Romano Italian seasoning. Continue to stir occasionally as the beans heat through for about 5 minutes. Add the chard and the pasta water and cook for another 1-2 minutes.
Stir the bean and chard mix into the pasta. Let sit for about a minute before serving. Top with pine nuts, Parmesan cheese, bread crumbs and serve.
