Thursday, July 4, 2013

Greek Pasta with Chard, Tomatoes, and Dill

Dill and feta give this pasta dish a Greek flair.  It's loaded with greens, which are coming in fast and furious at this point in the season.

1 lb cut pasta (e.g. shells, rotini, etc)
Olive oil
1/2 cup chopped scapes
1 lb chard, well chopped
3 cups cooked chickpeas
3 cups chopped tomatoes (canned, or use fresh peeled paste tomatoes)
1/2 tsp dried oregano
1/2 cup chopped fresh dill
Salt and pepper to taste
Crumbled feta for topping

Cook the pasta in a large pot of salted boiling water, then drain and toss with a little olive oil.

While the pasta cooks, prepare the sauce. Heat a little olive oil in a braising pan or Dutch oven.  Add the scapes and saute for 1-2 minutes, then add the chard (in batches if needed) and saute until wilted. Add the chickpeas, tomatoes, and oregano and simmer for 5-10 minutes.  Stir in the dill and add salt and pepper to taste.

Toss the pasta and sauce together and serve. Top generously with crumbled feta at the table.

Serves about 6.

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