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Pasta with Shell Beans and Greens

Ingredients: 1 Pound(s) Cranberry beans (in pods) 1 Bay leaf 6 Sage leaves 5 Tablespoon(s) Fruity olive oil 4 Garlic cloves 1 medium Carrot; finely diced 2 Pound(s) Greens 1 medium Red onion; finely diced 3 Pinch(s) Red pepper flakes 12 Ounce(s) Penne, ziti or shell pasta Directions: SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
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Drizzle with vinaigrette; toss to coat. Contributor: epicurious