• prep: 5 min
• cook: 15 min
• total: 20 min

servings:

In a large pot of salted boiling water, cook pasta until al dente. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

• 6 ounces pasta (I used Gemelli)
• 1 Tbsp extra-virgin olive oil
• 1 bunch chard, stems diced, leaves coarsely chopped
• 2 teaspoons balsamic vinegar
• 1 cup canned San Marzano
• 4 garlic cloves, minced
• 1 can white beans, drained and rinsed
• Shaved pecorino cheese
• ¼ cup pine nuts (optional)
• Sea salt & fresh black pepper

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