So we had found power greens again after the local Giant had seemingly discontinued the product but several days had passed since the acquisition---naturally we wanted to build some dish around them before they went bad. Tuscan beans and greens was the first idea combo that came to mind so coming home from an early evening fitness center workout without any time to search the internet for ideas, we went with it. We also had some mushrooms, a few cremini and a few shittake, that seemed compatible, but which pasta? At first we thought fusilli, but we had a half box of pizzoccheri to use up, and they are a natural partner for greens, so bob went wtih ani's suggestion. Ani did up the mushrooms with some shallots in olive oid with a shake of red pepper flakes to get started, bob wilted the greens with a little water in the pot. From cannellini we went to pinto beans. To make a bit of sauce bob hand blender pureed a few spoons of beans with a few tablespoons of heavy cream left over from something, later ani added some pasta water, at the end parmigiano of course.
It could have been just another okay experiment, but this really hit the spot. We finished the whole dish, even though ani has been avoiding seconds to lose some of that summer weight from 3 months in Rome. Try it with a salad for a nice veggie meal.