Rigatoni with Swiss Chard, Bacon and Cannellini Beans

Ingredients

1 lb rigatoni

salt and pepper

olive oil

8 slices bacon

2 garlic cloves

1 bunch of swiss chard

red pepper flakes

1 T minced fresh rosemary

15 1/2 oz can of cannellini beans

1/2 cup romano cheese

1/2 cup sundried tomatoes

Instructions

Cook pasta in a large pot.

Bake bacon (or whatever your preferred method for crisping bacon is). Cut into small pieces.

Soak the sundried tomatoes if using dried.

Using some of the remaining bacon fat sauté garlic, chard stems (chopped), pepper flakes, rosemary and 1/2 tsp black pepper. When stems are softened add thinly sliced chard leaves, stirring until wilted. Add the beans, pasta and sundried tomatoes (with 1/2 cup of the liquid they were soaked in).

Transfer to a serving bowl and sprinkle with the bacon and cheese.

This recipe was adapted from Milk Street (with considerable changes by me, Angela)

photo taken by Whitney Buckner