Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens

Ingredients

• Pesto:
• 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
• Greens:
• 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
• Pasta:
• 8 cups hot cooked (about 4 cups uncooked) whole-wheat pasta shells
• 4 teaspoons grated fresh Parmesan cheese

Preparation

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.