Beans and greens with pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

A chunky sauce and strong cheese are a good match with penne. This recipe makes use of both these elements to make a great midweek meal.

Ingredients

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

Cooking Instructions

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