Easy Pasta (or Navy Bean) Salad

It’s the time of year to harvest the last of our over-wintered chard before it bolts and goes to seed. Here’s a recipe to put the last of those greens to good use.

* Chard, or a mixture of chard, kale, spinach, or other greens that happen to be available
* Sun-dried tomatoes
* Pasta (or cooked navy beans)
* Olive oil
* Feta cheese or toasted pine nuts for garnish

Cut the sun-dried tomatoes in thin strips and soak in a little boiling water.
Remove the stems and central vein from the chard and cut leaves into 3″ pieces.

In a large pot, heat lightly salted water to boiling and add chard or other greens. Cook a minute or two, then remove with a slotted spoon. Cook the pasta al dente in the water that the chard was cooked in. Drain.

Combine the chard, drained sun-dried tomatoes, and pasta (or cooked navy beans) in a bowl and dress with olive oil. Garnish with feta cheese and/or toasted pine nuts and serve.

*NOTE: I used an interesting pea-shaped Sardinian pasta called Fregula Sarda which I found at Claudio’s in the Italian Market. It was very good. Cooked navy or other small white bean would be an interesting variation of taste and texture.

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