Orecchiette with White Beans and Chard

Name: Orecchiette with White Beans and Chard
Yield: SERVES 6 AS A MAIN DISH
Ingredients: 1 large bunch chard, about 14 ounces (see Note); Kosher salt; 1 pound dried orecchiette; 1/2 cup (about 2 ounces) finely diced pancetta; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, finely diced; 3 large cloves garlic, chopped; 1 1/2 cups cooked white beans (one 15-ounce can, rinsed and drained); 2 teaspoons chopped thyme or sage, or a combination; 1 tablespoon freshly squeezed lemon juice, more as needed; 1/2 cup grated Parmigiano-Reggiano

December 22, 2011

This simple, filling one-dish meal is perfect for weeknights. The secret ingredient is the white beans; crushing them slightly helps them break down into a luxurious light sauce for the pasta. If fresh shelling beans happen to be in season, this is a great way to use them (you’ll need to cook them separately first). The beans nestle perfectly into the cup shape of the “little ear” pasta, so be sure to use orecchiette for this dish. Pancetta adds a boost of flavor, but you could also substitute a few tablespoons of olive oil to make this dish vegetarian. And for a spicy kick, you can also add a pinch of chile flakes when you sauté the onions.

Recipe notes

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