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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.

Add 1 can diced or crushed tomatoes to pan before adding greens. Add chopped fresh or dried herbs, like basil, parsley, or thyme. Add cooked crumbled or sliced Italian sausage, to serving dishes, or last stage of making sauce.


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