Note to self: Make this dish again.
Do you know why I originally created this website? If memory serves, it was to document the path I traveled on as I learned about cooking. I don’t want to say that I learned to cook, because I didn’t. I always knew how to cook. Not like a chef or anything, but good enough to get by. I initially wanted to learn more about cooking. I figured that since it was such a big part of my life, I should stop avoiding it and instead, embrace it. So that’s what I did. If you know me, you know that I need an excuse to do anything. I didn’t want to learn about cooking in the dark by myself. I wanted to learn about it out in the open with people watching. I’d say I did a pretty good job of it because most of my early posts had a lot to do with the details of preparing food.
Now that I’ve moved past that early stage, I’m more about recording the recipes that appeal to me. Recording recipes to use later on in my life is much more exciting to me than simply learning how to make things taste good. Believe it or not, while the area of food seems to be incredibly deep, it’s really not. There’s only so far the average person can go until they begin repeating themselves. What I’m much more into these days is discovering how different ingredients go together and then, if the combinations I find are worthy, I’ll jot them down here.
I have no idea why I wrote what I just did. I guess I was thinking about it today. Can you believe that I have over 420 recipes on this site now? I’ve looked back on what I’ve shared so many times through the years and I have so much fun. Especially around the holidays. I’ve got tons to great holiday recipes here.
Okay, back to today. I’ve been craving pasta lately, so when I saw this bow tie pasta dish, I jumped on it. Usually when I bookmark a recipe, I don’t look at what’s involved with it for too long because I’m a busy man. With this one, I wrote down the ingredients I would need to put it together and I went out and bought them. Last night, before I began cooking, I had my fingers crossed that preparing this dish wasn’t going to be an ordeal. It was getting late and my mood was fading. Lucky for me, it was a snap. I’m talking super easy.
As I alluded to above, this is a very good dish. I was fully satisfied with it. It’s a simple pasta dish that includes some greens, beans, garlic and flavor. I’d say the entire thing takes about 15 minutes to make. Cook the pasta, cook down the chard, add the beans and flavor and then combine everything. What you’ll be left with is a very tasty and appetizing bowl of pasta that you’ll gobble down without even thinking about. The garlic added some nice flavor as did the veggie broth and red pepper flakes. Two thumbs up.
1 Pound Bow Tie Pasta
3 Tablespoons Butter
3 Teaspoons Garlic, Minced
8 Ounces Swiss Chard Leaves, Chopped
1 15-Ounce Can Cannellini Beans, Rinsed
1 Cup Vegetable Broth
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Lemon Juice
1/4 Cup Parmesan Cheese, Grated
I’d like to thank The Beach House Kitchen for this recipe. This is the first one I’ve used from this website and it shows a promising future. I’ll keep it bookmarked for later use.
Cook the Pasta
Fill a large pot about half way with water. Add one tablespoon salt to the pot as well and bring the water to a boil over high heat. When it’s boiling, add in the pasta and cook for 10 minutes or until al dente. Reserve one cup of pasta water. When the pasta is finished, pour the pasta into a colander and return it to the pot.
Cook the Chard & Everything Else
While the pasta is cooking, warm a large skillet over medium heat. When the pan is to temperature, add in the butter and the garlic and let the garlic cook for about a minute. Then, add in the chard and let that cook for about three minutes. Stir a few times during these three minutes.
Next, add in the vegetable broth, beans, salt, pepper and red pepper flakes and let everything cook for another two minutes. When finished, turn off the heat and add in the lemon juice. Mix everything together well.
Go ahead and add the contents of the skillet to the pot with the pasta in it. Also add in the Parmesan cheese and mix everything together well.
Plate & Serve
Divide the pasta between plates and sprinkle some additional Parmesan cheese on each serving if you wish. Serve and enjoy!
The Final Pasta, Chard & Beans Dish
As you can see, this delicious dish doesn’t take much to make. It’s great for the weeknight because of its simplicity. Go ahead and give it a try and please let me know your thoughts afterwards. Thanks for reading!
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