- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This weeknight pasta dinner is easy and fast thanks to quick-cooking greens and canned cannellini beans. Jarred Calabrian chiles add a touch of heat.
Ingredient:
- 1/2 cup extra-virgin olive oil, plus more for serving
- 2 small shallots, thinly sliced (about 1/2 cup)
- 3 tablespoons thinly sliced garlic (about 5 large garlic cloves)
- 1 1/2 tablespoons chopped jarred Calabrian chiles
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 pound fresh mustard greens, thick stems removed and leaves chopped, or 1 (16-ounce) package pre-chopped mustard greens, stems removed (about 16 packed cups)
- 3/4 pound uncooked pappardelle or tagliatelle pasta
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for serving
- 2 tablespoons fresh lemon juice
