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
1 ounces Green Onion
1 cup White Beans
Per Serving
Calories 440
Total Fat 12 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 15 mg
Sodium 570 mg
Total Carbohydrates 60 g
Dietary Fiber 9 g
Sugar 3 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.


Fill a saucepan half full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat.
MISE EN PLACE • Zest lemon. Halve lemon and juice 1 half (save remaining half for another use)., • 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 pasta cooking water. • 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 cooking oil. When oil is hot, add chard stems. Cook, stirring, until stems start to sweat, 1-2 minutes. • Add shallot and green onion whites. Cook, stirring occasionally, 2-3 minutes.
Stir in chard leaves. Cook until they begin to wilt, about 1 minute.
Reduce heat to low. Stir in pasta, beans and 1/4 cup reserved pasta water. Cook 1-2 minutes.
• Stir in goat cheese mixture. 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!