Pasta with Beans, Chard, and Rosemary

Name: Pasta with Beans, Chard, and Rosemary
Total time: 75 min
Ingredients: 2 tablespoons vegetable oil; 3 ounces pancetta, diced; 1 onion, chopped fine; 10 ounces Swiss chard, stems chopped fine, leaves chopped coarse; 2 teaspoons minced fresh rosemary; 1 garlic clove, minced to paste; 1/4 teaspoon red pepper flakes; 1 (15-ounce) can cannellini beans (do not drain); 1 (15-ounce) can pinto beans (do not drain); 1 Parmesan cheese rind (optional), plus 1 ounce Parmesan, grated (1/2 cup), plus extra for serving; 8 ounces (2 1/2 cups) fusilli; Salt; 1 tablespoon red wine vinegar

www.americastestkitchen.com

Most versions of this one-dish meal throw a key ingredient down the drain.

Keywords

Main Courses
Vegetables
Beans

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Dutch oven
Stove
Saucepan
Colander
Wooden spoon
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Chef's knife
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Ingredients

2 tablespoons vegetable oil
3 ounces pancetta, diced
1 onion, chopped fine
10 ounces Swiss chard, stems chopped fine, leaves chopped coarse
2 teaspoons minced fresh rosemary
1 garlic clove, minced to paste
1/4 teaspoon red pepper flakes
1 (15-ounce) can cannellini beans (do not drain)
1 (15-ounce) can pinto beans (do not drain)
1 Parmesan cheese rind (optional), plus 1 ounce Parmesan, grated (1/2 cup), plus extra for serving
8 ounces (2 1/2 cups) fusilli
Salt
1 tablespoon red wine vinegar