Image for Asparagus and Beans with Pasta
Asparagus and Beans with Pasta
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  • CourseMain Dish
  • CuisineVegetarian
  • 1/2 lb penne
  • 2 Tbsp extra virgin olive oil
  • 1 dried bay leaf
  • 1/4 cup extra virgin olive oil
  • 1/2 lb thin asparagus, cut into 2-inch pieces
  • 2 cups white beans, cooked or canned
  • 4 leaves chard, stemmed and sliced diagonally into 2-inch-wide strips
  • 1/4 cup water or broth
  • 1 Tbsp lemon zest (save rest of lemon for later in this dish)
  • 1 pinch salt and pepper, to taste
  • 2 cloves garlic, chopped
  1. Bring large pot of cold water to a boil, then add pasta, 2 Tbps. olive oil, bring back to a boil, then reduce to a simmer. Add a bay leaf. Cook until pasta is done; drain, put back in pot, and cover off heat.
  2. When pasta is done, heat a heavy skillet or wok over medium-high, then add olive oil. When oil starts to ripple across bottom of pan, add asparagus. Stir frequently; add a pinch of salt. When asparagus has become done enough (but still crunchy), add white beans. You may need to add a bit more olive oil at this point.
  3. Continue stirring until beans glisten from the oil and are well-warmed. Add strips of chard; stir until they are coated with oil. Add ¼ cup water or broth; continue cooking until chard has softened a bit.
  4. Add lemon zest.
  5. Pour cooked pasta into large bowl; mix with beans and greens; squeeze lemon juice over the dish. Add salt and pepper incrementally. Sprinkle chopped garlic over dish and lightly stir.
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