8ouncesstring beans or haricot vertstrimmed and cut into 1-inch pieces
2cupsthinly sliced Swiss chard leaves
4ouncesfresh goat cheesecrumbled
½cupfreshly grated Parmesan cheeseplus more for passing at the table
Grated zest and juice of 1 lemon
½cuproughly chopped fresh parsley
Freshly ground pepper to taste
Red pepper flakes to garnish
Bring a large pot of salted water to a boil and then cook the pasta according to package directions. Before draining, remove 1 cup of the cooking water.
While the pasta is cooking, in very large, deep skillet heat the 2 tablespoons olive oil over medium heat. Add the scallions and sauté for 2 minutes until softened. Add the sugar snap peas and green beans, sauté for 2 more minutes, then add the chard and sauté for an additional minute until it starts to wilt. Sprinkle in the goat cheese and ½ cup Parmesan, pour in HALF of the cooking water and the broth and bring to a simmer. Stir in the zest and lemon juice, parsley, and pepper, then taste and add some salt if needed.
Remove from the heat then return the cooked pasta to the pot and toss until the pasta is well blended with the sauce and vegetables. If it’s a bit dry add some or all of the remaining cooking water, and also another tablespoon two of the olive oil, if desired, and toss.
Turn the pasta into a serving bowl. Finish with the red pepper flakes and maybe a final sprinkle of Parmesan. Pass a small bowl of Parmesan at the table for people to sprinkle on their pasta as they like.