Pasta with Red Peppers, Greens, White Beans, Garlic, and Lemon Zest

Yield: 2 servings
Time:

Pretty good, although not excellent. The flavors fell a little flat. May have needed more salt and lemon zest…

Ingredients

• 1/2 cup dried white beans, soaked in water overnight
• 2 cups water
• 1 bay leaf
• 4 garlic cloves
• 6 ounces dried pasta (shells, farfalle, orecchiette)
• 1/3 cup vegetable stock
• 2 red bell peppers, seeded, de-ribbed and cut into 1/2-inch strips
• 4 cups Swiss chard or escarole, cut into 1/2-inch stripes and well washed
• 1 tablespoon grated lemon zest
• salt and freshly ground pepper to taste
• 2 tablespoons fresh lemon juice

Directions

1. Drain and rinse the beans. Put them in a saucepan with the water, bay leaf and 2 of the garlic cloves. Bring to a boil over high heat, then reduce heat and simmer until tender, 45 to 60 minutes. Set aside.
   While the beans are cooking, bring a large pot of salted water to a boil; add the pasta, cover, and cook until just done.
2. Finely chop the remaining 2 garlic cloves. Set aside.
3. Pour the stock into a saute pan; bring to a simmer over medium heat. Add the pepper strips and simmer for 5 to 8 minutes. Add the greens and lemon zest, stirring until greens are wilted, about 3 to 4 minutes.
   Using a slotted spoon, remove beans from their cooking liquid and add them to the peppers and greens. Warm through. Season with salt and pepper, then stir in the lemon juice.
4. Drain the pasta, place it in a heated serving bowl and toss with the bean mixture. Add the chopped garlic and toss to mix. Serve immediately.

Source: from the San Francisco Chronicle Cookbook