Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Whole-wheat pastas have a firmer, chewier texture than white-flour pastas, and a robust flavor that stands up well to strong-flavored olive oil-based sauces or pestos. Ingredients:
1 cup boiling water |
1/2 cup sun-dried tomatoes, packed without oil |
1/4 cup sliced almonds |
1/4 cup (1 ounce) grated parmesan cheese |
1/4 cup chopped fresh basil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon olive oil |
1 cup chopped onion |
3 cups trimmed swiss chard, sliced into 1/2-inch strips |
1/4 cup water |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
8 cups hot cooked (about 4 cups uncooked) whole-wheat pasta shells |
4 teaspoons grated fresh parmesan cheese |
Directions:
1. To prepare pesto, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid.
2. Drop tomatoes, almonds, cheese, basil, and garlic through food chute with food processor on; process until minced. Keeping processor on, add salt and red pepper. Slowly pour 1 1/2 tablespoons oil through food chute; process until well-blended, scraping sides. Add reserved soaking liquid 1 tablespoon at a time until mixture appears smooth. Set aside.
3. To prepare greens, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Add Swiss chard; stir-fry 1 minute or until leaves turn bright green. Add water, salt, and pepper; cover and cook 2 minutes.
4. Combine pesto and hot cooked pasta in a large bowl; toss well. Add greens mixture; toss well. Sprinkle with Parmesan.
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