Cook’s Illustrated Oct 2014 Serves 6

2 TB Vegetable Oil
3 oz Pancetta, diced
1 Onion, chopped fine
10 oz Chard, stems chopped fine, leaves chopped coarse
2 tsp minced fresh Rosemary
1 garlic clove, minced to paste
1/4 tsp Red Pepper Flakes
1 (15 oz)can Cannellini beans (do not drain)
1 (15 oz)can Pinto beans (do not drain)
1 Parmesan Cheese rind (optional)
1/2 cup grated Parmesan Cheese, plus extra for serving
8 oz Fusilli
Salt
1 TB Red Wine Vinegar

Heat oil in Dutch oven over medium-high heat until smoking.  Add pancetta and cook, stirring occasionally, until pancetta begins to brown, 2 to 3 minutes.  Stir in onion and chard stems and cook, stirring occasionally, until slightly softened, about 3 minutes.  Add 1 tsp rosemary, garlic, and pepper flakes, and cook until fragrant, about 1 minute.  Stir in beans and their liquid, 1.5 cups water and Parmesan rind, if using, and bring to boil.  Reduce heat to medium-low and simmer for 10 minutes.  Meanwhile, bring 2 quarts water to boil in large saucepan.  Add pasta and 1.5 tsp salt and cook until pasta is just shy of al dente.  Drain.  Stir pasta into beans and spread chard leaves on top.  Cover, remove from heat, and let sit until pasta is fully cooked and chard leaves are wilted, 5 to 7 minutes.  Discard Parmesan rind, if using.  Stir in remaining 1 tsp rosemary, 1/2 cup Parmesan and vinegar.  Season with salt to taste, and serve, passing extra Parmesan separately.