Pasta with Beans & Greens

-adapted from The Moosewood Restaurant Cooks at Home

8-12 oz pound short chunky pasta, such as orecchietti, fusilli, or penne

2 cloves or 3-4 scapes garlic, minced

1 onion, thinly sliced

2 tbsp. olive oil

1/2 lb. greens, chopped or shredded (turnip greens, spinach, kale, beet greens, etc.)

dash of salt and ground black pepper

1 can drained white beans, or 1-2 cups cooked white beans

juice of 1 lemon

grated pecorino or Parmesan cheese (optional)

Cook pasta according to package directions, reserving ½ cup of cooking water before draining pasta.

Saute onions in olive oil until translucent. Add garlic and stir for 1 minute more. Stir in greens, salt, and pepper, and cook, covered, for a few minutes, until greens are bright green and wilted. Add beans, and lemon juice. Add pasta to sauce pot, or mix sauce with pasta in a large dish or serving bowl.

Top with grated cheese.

Serves 4.