So yummy! You can easily double the chard b/c it shrinks down so much, but the pesto is just amazing. I used sun dried tomatoes packed in oil (could not find dried), and just used a some of the packing oil in place of the olive oil and soaking water. Worked beautifully. We also made the full amount of pesto, but only half of the pasta and reserved the extra pesto for sandwiches, etc. Was awesome on a grilled cheese!
Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens
KimJason Posted: 03/18/10
redheadveg Posted: 07/12/09
This was a delicious dish with a wonderful nutty, rich flavor! I'm adding this to my list of favorites I substituted pine nuts for the almonds but otherwise made as written. I loved the contrast of the chard in flavor, texture, and color.