Pasta with chickpeas and chard

Another dinner that combined pantry staples with our CSA bounty to yield a nice healthy dish. You have to love pasta for the way it's just a blank canvas, waiting to have its bland but toothsome carb-y goodness sparked with whatever flavors you choose. I had a big bag of chard from the CSA, and I needed a quick dinner.

A glance into the pantry led me to a box of rotini and a can of chickpeas. While the pasta cooked in salted water, I cleaned and trimmed the chard. I poured the cooked pasta into a colander, the put the pot right back on the hot stove. Poured in a little olive oil, let it warm up, then added some garlic and crushed red pepper. Waited another minute or so, then dropped in the chard and tossed with tongs until it was wilted, and good and garlicky. Added the drained chickpeas and dumped the pasta back in, then tossed some more, until everything was heated through. A squeeze of lemon, a shower of grated parmesan, and that was that.

1 Response to "Pasta with chickpeas and chard"

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