Pasta with chard and garlicky cannellini

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Swiss chard200 g
• Cooked cannellini beans100 g
• Garlic2 cloves
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: March – June, September – November

Method

1. Put the pasta water on to boil. Wash the chard well, separate the white stalks from the leaves and cut the stalks into 1 cm pieces and the leaves into strips. Peel and slice the garlic; rinse and drain the cannellini beans.
2. Heat the olive oil in a large frying pan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden.
3. Add the stalks with a pinch of salt and cook for 2 minutes, then add the leaves and cook for another 4 minutes, stirring, until wilted and tender.
4. Add the cannellini and a small ladle of water and cook for 4 minutes, mashing a few beans with the spoon, until the sauce is creamy.
5. Meanwhile, when the water boils, salt it and cook the pasta until al dente; drain and toss it in the sauce for a minute.