I used to make pasta dishes about once a week. these days, i seem to be cooking and eating lots soups or roasted vegetables. this sort of simple pasta dish is perfect before or after a long run. Use any green that you have on hand. the swiss chard was very tender in the end so i might use a sturdier green next time, like kale or rapini. chickpeas or other beans help bulk up the pasta with some protein. the bread crumbs provide a really nice texture against the softness of the pasta and the goat cheese gives a tiny bit of acidity that is needed.
swiss chard, chickpea, bread crumb, and goat cheese pasta
whole wheat linguini or other pasta (i used maybe 1/3 of a standard package)
1 medium onion diced
2 cloves garlic minced
1 large bunch of greens (swiss chard, kale, rapini, etc.) washed and sliced into ribbons
1 can of chickpeas or other bean
red pepper flakes
wine or stock for deglazing
fresh breadcrumbs (make them yourself with old bread and a blender or food processor)
goat cheese and parmigiano to taste
parsley, finely chopped
set a large pot of water to boil, salt the water and add the pasta. in a large sautee pan, heat a spoonful of olive oil and add the onion until translucent. add the garlic and cook for about 30 seconds. add a healthy pinch of red pepper flakes and the drained chickpeas. deglaze the pan with some wine or stock and add the greens. cover and cook until tender. meanwhile, toast the breadcrumbs with a bit of butter. when the greens have wilted, add a swirl of balsamic vinegar and toss. drain the pasta and add to the greens. make sure everything is well seasoned and add some pasta water so the sauce comes together. serve with crumbled goat cheese, parmigiano shavings, breadcrumbs, and parsley.