About the Dish

Per Serving
Calories 540
Total Fat 13 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 560 mg
Total Carbohydrates 86 g
Dietary Fiber 10 g
Sugar 6 g
Protein 23 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

Sauvignon Blanc, Sancerre, France

Go with a classic pairing of goat cheese and sancerre. Sancerre is a region in France dedicated to Sauvignon Blanc. A Sancerre will pair not only with goat cheese, but also the “green” elements in the dish.


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Zest lemon. Halve lemon, and juice 1 half (save remaining half for another use). • Remove and thinly slice chard stems. Cut leaves into bite-size pieces. • Peel, halve and thinly slice shallot. • Thinly slice green onion, keeping white and green parts separate. • Rinse and drain white beans.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 10-11 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta.
In a small bowl combine goat cheese, lemon zest, 1 teaspoon lemon juice and 1/4 teaspoon French Picnic salt.
• Place a large sauté pan over high heat. Add 2 teaspoons olive oil. When oil is hot, add chard stems. Cook, stirring, until stems begin to become translucent, 1-2 minutes. • Add shallot and onion whites. Cook, stirring occasionally, until shallot begins to become tender, 2-3 minutes.
Stir in chard leaves. Cook, stirring, until leaves begin to wilt, about 1 minute.
Reduce heat to low. Fold in pasta, beans and 1/4 cup reserved cooking liquid. Cook 1-2 minutes.
• Stir in goat cheese mixture. Adjust consistency as desired with remaining cooking liquid. • Taste and adjust seasoning as desired with French Picnic salt and remaining lemon juice.
• Divide mixture between 2 plates. • Garnish with onion greens, and enjoy!