Lemony Butter Beans, Chard, & Trofie

Ingredients

• 2 tablespoons olive oil

• 1 shallot, diced

• 2 cloves of garlic, sliced

• Zest of 2 lemons

• A bunch of chard, destemmed and chopped into fine pieces

• 6 leaves of basil, sliced into thin pieces

• 1 can butter beans

• 1/4 cup white wine (a dry wine is best)

• Juice of 2 lemons

• 1 Ib trofie Pasta

• 1/2 cup freshly grated parmesan, plus additional for topping

Preparation

1. In the large pan add 2 tablespoons of olive oil and heat. Add in the diced shallot and cook over medium until the shallot is beginning to be translucent on the edges. Add in the 2 cloves of sliced garlic, and the zest of 2 lemons. Cook for 2 minutes until the garlic starts to brown.

2. Add in the bunch of chard and sauté for 4 minutes. The chard should sweat out most of its liquid.

3. Add in the can of butter beans and 1/4 cup white wine into the sauce and cook until the wine looses its alcoholic nose (about 3 minutes).

4. Remove from heat, and then add in the juice of 2 lemons and 1/2 cup freshly grated parmesan.

5. Meanwhile, bring a large pot filled 2/3 full of water to a boil. Salt heavily and add the trofie. Cook until al dente (following the instructions on your pasta). Strain and add to the sauce.

6. Stir together the sauce and pasta. Plate the pasta and serve with fresh parmesan.

Notes

• Servings: ~ 4 people