Ingredients

Method

• 400 g 2 x, cannellini beans
• 180 g kale, stalks removed
• 200 g swiss chard, stalks removed
• 1 onion, thinly sliced
• olive oil, for frying
• 3 cloves garlic, crushed
• 3/4 cup vegetable stock
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 250 g penne, cooked al dente
• 1 cup reserved pasta water
• 100 g Gorgonzola, torn, for serving

Method

Ingredients

1. Drain the beans and rinse, then set aside. Wash the greens, then place the wet leaves in a large, heavy saucepan. Soften for about 4 minutes, covered, over a medium heat, then drain. Set aside.

2. In a wide pan, gently soften the onion in ¼ cup olive oil. Stir in the garlic.

3. Add the beans and stir until coated with oil. Braise for about 5 minutes, stirring occasionally. Stir in ½ cup stock and bubble for 1 minute.

4. Mix the greens with the braised beans and stir in the remaining stock. Moisten with 1–2 T olive oil. Add the lemon zest and juice and season to taste.

5. Mix with the pasta, loosening with pasta water. Check the seasoning and top with the Gorgonzola.

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira