From Arlington shareholder Rebecca Krafft
1-2 cups penne pasta
4 cups coarsely chopped swiss chard
1 (19 oz.) can cannellini beans, or other white beans, drained
4 tablespoons olive oil
1/2 cup shredded parmesan cheese
1 clove garlic, smashed
Salt & freshly ground black pepper
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm.
Add coarsely chopped Swiss chard, cook 1 minute; drain well.
In a large serving bowl, combine remaining ingredients.
Add pasta mixture; toss well.
Season to taste.
The original recipe calls for asiago cheese, but Parmesan is what I had on hand. I used kidney beans instead of cannellini and garlic tops instead of garlic cloves. – Rachel