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1
Bring a large pot of heavily salted water to a boil over high heat.
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2
Meanwhile, trim the ends from the chard stems and discard.
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3
Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces; place in a small bowl and set aside.
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4
Stack the leaves, cut them in half lengthwise, then coarsely chop them into bite-sized pieces; set aside.
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5
Once the water is boiling, add the pasta and cook 1 minute less than instructed by the package directions.
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6
Meanwhile, heat a 5-quart Dutch oven or pot over medium-high heat.
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7
Add the chorizo and cook, stirring occasionally, until browned, about 10 minutes.
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8
When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta and set it aside.
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9
Add the Swiss chard stems to the chorizo and cook, stirring occasionally, until just starting to soften, about 3 minutes.
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10
Add the leaves and cook, stirring occasionally, until wilted, about 3 minutes.
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11
Add the beans, drained pasta, and 1/4 cup of the reserved pasta water and stir to combine.
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12
Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the pasta is fully cooked, adding more pasta water as needed, about 2 minutes.
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13
Remove from the heat and add the measured cheese, parsley, lemon zest and juice, butter, and oil.
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14
Stir until well combined and the butter has melted.
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15
Serve with extra Parmesan on the side.
