4leaveschard, stemmed and sliced diagonallyinto 2-inch-wide strips
1/4 cupwater or broth
1Tbsplemon zest(save rest of lemon for later in this dish)
1pinchsalt and pepper, to taste
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.
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.
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.
Add lemon zest.
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.