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)
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.
Toss the pasta and sauce together and serve. Top generously with crumbled feta at the table.
Serves about 6.