While this recipe calls for small shell pasta, feel free to use
whatever shaped pasta you have on hand.
1 large head Swiss chard
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped well-drained canned plum tomatoes
1/2 pound whole wheat shells
3/4 cup crumbled goat cheese
1/2 cup canned kidney beans, drained and rinsed
3 tablespoons olive tapenade
3 tablespoons capers
1/4 cup freshly grated Parmesan
freshly ground black pepper
Rinse the Swiss chard, drain very well, and chop it into chunky pieces. It’s going to get cooked down, so no need to be too precise here.
Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add the onion and sauté until just slightly tender. Stir in the garlic, add the tomatoes, and then add the Swiss chard. Cook for about 8 minutes or until the chard has just wilted. Be careful not to overcook the Swiss chard; it will have the opportunity to bake in the oven as well.
Preheat the oven to 375°F. Bring a medium pot of water to a boil. Cook the pasta until al dente. Drain and set aside.
Remove the chard and tomatoes from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half the amount of parmesan. Fold in the pasta and season with salt and pepper.
Pour the pasta mixture into a 1 or 2 quart casserole dish and sprinkle remaining Parmesan on top. Bake until heated all the way through, about 15 to 18 minutes.
–Prepared by Erica at St. Lydia’s on June 5