Once again we're enjoying the fruits of the Amish labor. The fun part of this whole endeavor is coming up with ways of using the produce we receive from them every week.
Pasta with Swiss Chard, mushrooms, and Cannellini beans
INGREDIENTS:
Shell pasta
Swiss Card, chopped into bite sized pieces
1 Can Cannellini beans
White mushrooms, cut
Green onions, garlic,
Basil,
Olive oil
Lemon juice
Red pepper flakes
PROCESS
Cook the mushrooms, garlic, and onions with a dash of fresh lemon juice, then add the beans and basil and cook for 5 mintues before adding the Swiss Chard. Cook for another 4-5 minutes before adding the pasta and mixing well.
Drizzle with olive oil before serving.
Option…omit the mushrooms, cook the greens in olive oil with the garlic and the beans.
COMMENTS:
P gives this a 10, and I’m giving it a 9.5 because I liked last night’s just a little better. Don’t skimp on the Swiss Chard because like spinach, it really cooks down. If you can find it fresh and tender you will love its flavor. Since my stay in italy I have learned to love the Cannellini beans, but navy, northern, or small white beans can be substituted. My preference would be small white beans, but they are not readily available…at least not here in Paducah.
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