1 lb pasta noodles, any type
EVOO
2-3 cloves garlic, chopped
Crushed red chili pepper, to taste
1 bunch chard, any color
1 vegetable bouillon cube
Juice of 1 lemon
~10-12 chopped organic dry-farmed tomatoes (romas will work, too)
Basil to taste, chopped
1/2 cup pine nuts, toasted
Parmesan or Romano cheese (optional)
Salt and pepper to taste
Bring a large pot of salted water to a boil. In a large saute pan over medium heat, cook garlic with chili pepper until slightly browned in a good slug of olive oil (start with the oil cold to infuse it with the flavors.) Add chopped chard stems, saute til soft. Add veggie bouillon in a little water (maybe a 1/4 c.) Add chopped chard leaves, coat with oil, saute for about 2-5 minutes. Meanwhile, start cooking your noodles. Squeeze lemon over chard. Add chopped tomato, cook until the tomato is heated through and starts to soften. Add chopped basil, to taste and toasted pine nuts. When the pasta is done, save about 1 cup of the water and add whatever you think to the chard to make it saucier. Add salt and pepper to taste. Sprinkle liberally with cheese if desired.
dry-farmed Early Girl tomatoes |