Pasta With Beans, Chard, And Rosemary - Cook's Companion CCPC46L Instruction Manual & Recipes

Pasta with Beans, Chard, and Rosemary
Serves 4-6
Ingredients
1 tablespoons extra-virgin olive oil
3 -ounces panceMa, diced
1 medium onion, diced
12- ounces Swiss chard, leaves chopped coarse, stems chopped fine
1 teaspoons rosemary, minced
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoons red pepper flakes
1 (15 ounce) can cannellini beans, undrained
1 ½ cups vegetable stock
1/2 cup freshly grated Parmesan
8- ounces (2 ½ cups) fusilli pasta
Prepara8on
With the pressure cooker lid open, select the vegetable func8on and set the pressure knob to
high.
Add the oil to the pressure cook and let heat for several minutes.
Add panceMa and sauté un8l brown.
S8r in onion, chard and cook, s8r occasionally un8l slightly soLened.
Add thyme, rosemary, garlic and pepper flakes and cook 1 minute.
Add beans with their liquid, pasta and stock; secure lid.
When cook 8me is complete and pressure is fully released, open lid with cau8on.
Sprinkle with cheese. Serve immediately.
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