For the white bean confit
1 pound dried white beans
1 1/2 cups plus 2 tablespoons extra virgin olive oil
1 carrot, diced
1 large yellow onion, diced
2 sprigs fresh thyme
1 bay leaf
1/2 sprig fresh basil
1/2 sprig fresh rosemary
1/4 lemon, sliced
Kosher salt
For the braised swiss chard
1 tablespoon extra virgin olive oil
1/2 white onion, sliced
1 bunch Swiss chard leaves (about 1/2 pound), sliced
Dash of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound orecchiette
For the lemon butter
1 pound unsalted butter, softened
6 tablespoons fresh lemon juice
1 1/2 tablespoons finely grated lemon zest
Kosher salt
To serve
4 teaspoons Lemon Bread Crumbs (recipe follows)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Prepare the white bean confit. Put the beans in a bowl or pot and add enough cold water to cover. Set aside to soak at room temperature for at least 8 hours or overnight. Change the water once or twice, if possible. Drain. In a large saucepan, heat 1 cup of olive oil over medium-high heat. Add the carrot and onion and cook, stirring, for about 4 minutes, or until just tender. Add the drained beans and the thyme and bay leaf.
Add enough water to cover and bring to a boil over high heat. Skim off any foam that rises to the surface, reduce the heat to low, and simmer gently for 35 to 45 minutes, until the beans are just tender.
Drain the beans and discard the cooking liquid. In the same saucepan, heat 1/2 cup of olive oil over medium-high heat. Add the basil, rosemary, and lemon slices. Stir to release the flavors, and then add the beans. Bring to a simmer and poach the beans for about 10 minutes, or until soft and creamy. Taste and season to taste with salt. Set aside to cool in the oil.
Prepare the Swiss chard. Set a saute pan over high heat. When the pan is hot, put the olive oil and onion in the pan. Lower the heat to medium-high and cook, stirring, for 5 to 8 minutes, or until the onion is lightly caramelized.
Add the Swiss chard and red pepper and season to taste with salt and pepper. Raise the heat to high and cook for about 6 minutes, or until the Swiss chard fully wilts. Set aside to cool. Measure a generous 11/2 cups of chard and set aside; cover and refrigerate the remaining Swiss chard to use at another time. (It will keep for up to 3 days.)
Prepare the lemon butter. Put the butter in a metal mixing bowl and, using a handheld mixer, whip on medium-high speed until doubled in volume. Or use an electric mixer fitted with the whisk attachment. With the mixer on medium speed, slowly add the lemon juice, mixing until it's emulsified with the butter.
Add the lemon zest and salt to taste and, using a rubber spatula, fold until fully incorporated. Measure 1 1/2 cups and set aside; cover and refrigerate the remaining butter to use at another time. (It will keep for up to 1 week and is great over vegetables and pasta.)
Cook the pasta according to the package instructions. Drain the pasta, reserving 3 cups of the pasta water (add more water to the cup measure if you don't have quite 3 cups). In a large saute pan, mix together the pasta, the pasta water, and the lemon butter. Add the reserved Swiss chard. Lift the beans from the oil and add to the pan. Stir and cook over medium-high heat for 5 to 6 minutes, or until the sauce begins to reduce, thickens slightly, and the beans and chard are heated through.
To serve, sprinkle the Lemon Bread Crumbs and grated cheese over the pasta and drizzle with the remaining 2 tablespoons of olive oil.
Serves 4.
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