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.
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
Bring a large pot of salted water to a boil over high. Meanwhile, heat oil in a large Dutch oven over medium. Add shallots, garlic, chiles, and 1/4 teaspoon salt to saucepan, and cook, stirring often, until garlic is lightly browned in spots, about 4 minutes. Add half of the greens, stirring constantly and allowing greens to wilt slightly before adding remaining greens, about 2 minutes. Remove from heat.
Add pasta to the pot when the water reaches a boil, and cook according to package directions for al dente. Transfer cooked pasta and 1 cup pasta cooking liquid to Dutch oven, and cook, stirring vigorously and tossing constantly, until the sauce is thickened, glossy, and coats the noodles, about 2 minutes. (Some liquid should still pool in the bottom of the pot.) Remove Dutch oven from heat, and add cannellini beans and remaining 3/4 teaspoon salt. Gradually stir Parmigiano-Reggiano cheese into pasta until incorporated, about 2 minutes. Stir in lemon juice, and season with additional salt to taste. Serve pasta with additional Parmigiano-Reggiano and a drizzle of olive oil.
