Beans and Greens Recipe

The Arboretum Community Farm and Gardens grow many delicious produce varieties seasonally. In fall and spring, wonderful leafy greens are at their peak when the days are nice and cool. Escarole, Lacinato Kale, Swiss Chard and Rosemary are just a few of the varieties grown, and the following recipe showcases each of them in a delicious pasta dish. Enjoy!

Beans and Arboretum Greens Pasta 

YIELD 4 servings

1/3 cup olive oil
2 sprigs rosemary
1  can chickpeas or cannellini beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces paccheri, rigatoni, or other large tubular pasta
8 cups (lightly packed) torn escarole, kale, and Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
Kosher salt
2 tablespoons unsalted butter


  1. Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  2. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  4. Using a slotted spoon, transfer pasta to pot with chickpeas and add greens and 1 cup pasta cooking liquid. Cook, tossing often, until greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved chickpeas.
  5. Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.


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