Ingredients (serves 4)
Large bunch of swiss chard leaves, stems removed and chopped, leaves sliced into strips
1 large red onion, halved and thinly sliced
4 garlic cloves, finely chopped
2 red peppers
1/2 tsp chilli powder
1/2 tsp sweet paprika
Olive oil or rapeseed oil
1 x 400g cannellini beans (or butter beans work well too)
Generous handful of parmesan slivers
1 x 500g pack rigatoni pasta
1) Hold the peppers over a flame, turning regularly until blackened (or you could roast if you prefer). Put in a plastic bag for half an hour, then peel the skin and remove the stalk and seeds.
2) Heat a little olive oil in a pan and fry the garlic on a low heat until soft. Place in a food processor bowl with the pepper flesh, chill powder, paprika and the water, and whizz. Pour in enough oil through the spout to make a smooth sauce.
3) Fry the red onion in a large pan until soft, then add the chard and wilt. Add the cannellini beans to the pan and cook for a minute or two. Meanwhile, cook the pasta according to instructions and drain.
4) Combine the pasta, sauce and bean/chard mix, and serve with pepper and the parmesan on top.