This dish a full meal in and of itself with carbo’s, greens, protein and fiber. It is a great combination of Swiss chard, Navy beans and Pasta!
2 Bunch (200 gm)
2 Clove (10 gm)
15 Ounce (1.5 Cups, Small Size)
Liquid from beans/Cooking liquid, vegetable stock / water
1 Cup (16 tbs) (Canned)
Nori sheet/Other seaweed
1 , crumbled
Chopped basil/Parsley/ 1 teaspoon each of dried basil, oregano and marjoram
Cook the pasta according to package directions. When done, drain, rinse, and set aside.
Wash the chard. Cut out the stems and chop into small pieces, set aside. Roughly cut the greens.
Grate or mince the onion. Mince or press the garlic.
Heat a wok or large pan over medium heat and add the oil. Add the stems and cook for a few minutes. Add the leaves and a pinch of salt, stir, cover and steam/saute for 5-8 minutes. Add the onions and garlic. Cover and continue cooking for 3-5 minutes.
Optional: Puree some or all of the beans with the liquid in a blender or food processor and add to the pan. Or just add the whole beans and liquid.
Add the miso, the herbs, and crumble in the nori. Stir.
Add the fettuccine and mix well. When warm, serve immediately.
Garnish with optional tomatoes, olives and rice or soy Parmesan.
Looking for a nice change from your regular pasta preparation? Here is a recipe for fettuccini with white beans and greens. Watch this video and try out the recipe. The pasta is well flavored with herbs and garlic. Watch and learn.