Some nights call for a pasta dish that feels both nourishing and vibrant and this is that dish. Earthy greens, creamy white beans, and golden lemony breadcrumbs come together in a bowl of comfort that’s greater than the sum of its parts. Whether you’re rolling out your own hand-shaped garganelli or grabbing a bag of dried rigatoni, this recipe meets you where you are.
The garlicky greens are bold, the white beans bring just enough richness, and the breadcrumbs? Crunchy, lemon-scented. It’s the kind of dinner that doesn’t feel rushed even if you skip the from-scratch pasta step.
Why I Love It: Versatile, Seasonal, and Packed with Flavor
This recipe is a celebration of pantry staples and whatever hearty greens are in season. Think kale, chard, or even mustard greens. While making fresh garganelli is a fun weekend project, storebought pasta works beautifully too. The real star here is the layering of textures and flavors: tender pasta, silky greens, creamy beans, and a hit of brightness from lemon and crisp breadcrumbs.
Understanding the Components
- The Greens & Beans Combo: Using a mix of kale and Swiss chard creates depth and variety, but feel free to use what you have. The beans add creaminess and protein, making this dish satisfying without feeling heavy.
- Breadcrumbs as a Topping: Don’t skip them. They add a welcome crunch and lemony lift that takes this dish from simple to special.
- Homemade vs. Storebought Pasta: Fresh garganelli brings a delightful chew and ridges that hold sauce beautifully but short dried pasta like rigatoni, shells, or orecchiette will absolutely do the job, especially on busy nights.
Techniques That Make It Better
- Sauté the Garlic Gently – Letting the garlic bloom in olive oil releases its flavor without burning.
- Reserve Pasta Water – This starchy liquid helps bring the sauce together, especially when tossing with the pasta.
- Mash a Few Beans – Lightly mashing some of the white beans thickens the sauce naturally.
- Breadcrumbs Last – Add them right before serving to keep them crisp.
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Pasta with Garlicky Greens, White Beans & Lemony Breadcrumbs
Description
A comforting, vibrant pasta dish featuring garlicky sautéed greens, creamy white beans, and a crunchy topping of lemony breadcrumbs. Make it with hand-rolled garganelli or substitute with any short pasta like rigatoni or shells.
Ingredients
For the pasta (optional, if making from scratch):
- 2 cups 00 flour or all-purpose flour
- 3 large eggs
- Pinch of salt
- Semolina flour, for dusting
For the lemony sourdough breadcrumbs:
- 1 thick slice day-old sourdough bread (about 1 cup when processed)
- 1 tbsp olive oil
- Zest of ½ lemon
- Pinch of salt
For the sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 1 bunch Swiss chard, ribs removed, leaves chopped
- 1 bunch kale, stems removed, leaves chopped
- 1 (15 oz) can white beans (such as cannellini), rinsed
- ½ cup reserved pasta water
- Zest of ½ lemon + juice to taste
- Salt and black pepper, to taste
- Grated Parmesan, for serving
If using storebought pasta:
- 12 oz short pasta such as rigatoni, penne, or shells
Instructions
1. Make the pasta dough (optional):
If making fresh pasta, mound the flour on a clean surface. Make a well in the center, add the eggs and a pinch of salt. Use a fork to gradually mix the flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
2. Shape the garganelli (optional):
Roll the rested dough to about 1–1.5mm thick (or #6 on a pasta machine). Cut into 1.5-inch squares. Place each square diagonally on a gnocchi board or sushi mat, lay a small dowel or chopstick across the center, and roll toward you to form a tube. Press gently to seal the edge, slide off, and repeat. Dust with semolina flour to prevent sticking. Set aside.
3. Make the lemony breadcrumbs:
If using soft bread, preheat oven to 300°F. Tear bread into chunks and bake for 8–10 minutes until dry but not browned. Let cool. Pulse bread in a food processor to form coarse crumbs. Heat olive oil in a small skillet over medium heat. Add breadcrumbs and a pinch of salt. Toast, stirring often, until golden and crisp, 3–5 minutes. Remove from heat and stir in lemon zest. Set aside.
4. Prepare the greens and beans:
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1–2 minutes. Add Swiss chard and kale with a pinch of salt. Cook, stirring, until wilted, about 5 minutes.
5. Cook the pasta:
Bring a large pot of salted water to a boil.
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If using fresh garganelli: Cook for 2–3 minutes, or until it floats and is tender.
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If using dried pasta: Cook according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the pasta.
6. Finish the sauce:
Stir the white beans into the sautéed greens along with a splash of pasta water. Simmer for 2–3 minutes, gently mashing a few of the beans to thicken the sauce. Add lemon zest and juice to taste.
7. Assemble the dish:
Add the cooked pasta to the skillet with the greens and beans. Toss to combine, adding more pasta water if needed to loosen the sauce. Season with salt and black pepper.
8. Serve:
Divide the pasta among bowls. Top each with a generous handful of lemony breadcrumbs and grated Parmesan. Serve warm.