Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 7–8 minutes. Drain and set aside.
While pasta is cooking, toast pine nuts in a large skillet over medium-high heat, tossing frequently, until toasted, about 3 minutes. Remove pine nuts and set aside.
Heat olive oil and garlic in the same skillet over medium-high heat. Tilt the skillet so the oil pools in 1 corner, hold over heat, and cook garlic until lightly browned. Add the jalapeño pepper and greens, and toss until greens are wilted, about 2 minutes. Add raisins, pine nuts, and 1/2 teaspoon each salt and pepper. Add pasta to the skillet and toss another minute or until pasta is fully cooked and has absorbed the liquid from the greens. Transfer to a serving bowl and sprinkle with feta. Serve hot.
This turned out well. Was a little dry to me and possibly would need a tiny bit more olive oil. Also I should have wilted the chard more and also chopped it smaller. My husband doubted he would like it but by the third helping it grew on him. I will make this again.
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