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About the Dish

6 ounces Casarecce Pasta
2 ounces Goat Cheese
1 each Lemon
1/4 teaspoon Beautiful Briny Sea French Picnic Salt
4 ounces Swiss Chard
1 each Shallot
2 stalk Green Onion
1 cup White Beans
Per Serving
Calories 521
Total Fat 11 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 13 mg
Sodium 749 mg
Total Carbohydrates 91 g
Dietary Fiber 11 g
Sugar 3 g
Protein 23 g
Chef Robert Lupo

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.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Fill a saucepot 2/3 full with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While waiting for pasta water to come to a boil, prepare your mise en place: Zest lemon, cut in half, and juice 1 half.Remove stems from chard, and thinly slice; cut or tear leaves into bite-size pieces. Peel, halve and thinly slice shallot. Trim green onions, and thinly slice, keeping white and green parts separate. Rinse and drain white beans.
When water is boiling rapidly add pasta, and stir to prevent sticking to itself or the pot. Cook until pasta is tender but not mushy, 10-11 minutes. Reserve 1/2 cup pasta cooking water. Drain pasta in colander, but do not rinse.
While pasta is cooking, in a small bowl combine goat cheese, lemon zest, 1 teaspoon lemon juice and 1/4 teaspoon French Picnic salt. Mix well.
Place a large sauté pan over high heat; add 2 teaspoons cooking oil. When oil is shimmering add chard stems. Cook while stirring until they start to sweat, 1-2 minutes. Add shallot and green onion whites. Cook, stirring occasionally, 2-3 minutes.
Stir in chard leaves and cook until they begin to wilt, about 1 minute more.
Reduce heat to low. Add drained pasta, beans and 1/4 cup reserved pasta cooking water. Stir to combine, and cook 1-2 minutes.
Stir in goat cheese mixture, and adjust consistency as desired with remaining pasta water. Taste and adjust seasoning as desired with French Picnic salt.
Divide between 2 plates, and top with green onion greens. Enjoy!