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

Scale

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

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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.

If using fresh garganelli: Cook for 2–3 minutes, or until it floats and is tender.
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.