YOU WILL NEED

Ingredients

280g Sourdough Vortici 
3 cups Swiss chard, chopped
2 cloves garlic, minced
1 can white beans, drained and rinsed
3 tbsp olive oil
Salt and black pepper to taste 

Optional: Fresh red chili

PREPARATION

Preheat oven: Preheat oven to 400F (200C)

Step 1

Sauté Swiss Chard: In a large skillet, heat 2 tbsp of olive oil over a medium heat. Add minced garlic and sliced red chilli (if using) and sauté until fragrant, about 1 minute. Add chopped Swiss chard to the skillet and sauté until wilted, about 3-5 minutes. Add part of the cooked white beans. Season with salt and pepper to taste.

Step 2

White Bean purèe: Blend the rest of the drained white beans with a splash of olive oil, salt, and pepper until smooth. set aside.

Step 3

Cook Pasta: Bring a large pot of salted water to a boil. Cook the Sourdough Vortici pasta according to package instructions until al dente. Drain the cooked pasta, reserving the pasta water and add the pasta to the skillet. Toss to combine, adding the reserved pasta water as needed to create a creamy sauce.

Step 4

Serve: Serve some white bean purée on the dish and divide the pasta and Swiss chard mixture among serving plates.