(Serves 4-6)
6-8 ounces Penne (or your favorite shape) pasta
3 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, peeled and sliced
5-6 miniature sweet peppers, cut in half and seeded
2 cups chopped chard or kale
1/2 cup toasted chopped walnuts
1 cup coarsely chopped basil leaves
1/2 cup grated Parmesan cheese
1/2-3/4 cup chevre cheese
1/2 cup vegetable or chicken stock
Salt and freshly cracked black pepper
In a heavy pot, cook the pasta in a large amount of salted water until just al dente. (About 10 minutes) Drain it and set aside.
Place the pot back on the stove over medium heat. Pour in the olive oil and heat it until the surface begins to move. Stir in the garlic, shallots and sweet peppers and cook for 3-4 minutes or until the peppers are crisp-tender. Add the greens and walnuts and cook for 1 minute more. Stir in the warm pasta, the basil, the cheeses and the stock to make a creamy sauce around the pasta. Cook, stirring, to heat through. Season with salt and pepper. Serve garnished with grated Parmesan and sprigs of fresh basil.
Optional additions
Vegetables in season such as asparagus, spring peas, tomatoes, green beans, broccoli, eggplant, (use your imagination!)
Chopped toasted hazelnuts
Pitted Kalamata olives
Italian Sausage
