Serves 4

  • 1/2 lb of your favorite pasta (nice options are whole wheat or rice spaghetti, or fettuccine)
  • 2 bunches of greens, such as swiss chard or kale (OK to mix half and half), washed and chopped fairly finely
  • 2 T olive oil
  • washed fresh herbs: 4 sprigs rosemary, 4 sprigs majorum and 6 leaves sage is a nice combo
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pine nuts
  • salt and pepper to taste
  1. Toast pine nuts in clean skillet over medium high heat for 3-4 minutes until they have light brown spots. Stir frequently with a wooden spoon and watch closely as they will burn quickly.  Spoon onto a dish to cool.
  2. Slide the rosemary and majorum leaves off their woody stems. Discard stems and finely chop with the sage leaves.
  3. Boil 2 quarts water in large pot.  Add pasta and cook according to package instructions to the al dente stage. Drain.
  4. While the pasta is cooking, heat olive oil in skillet over medium-low heat. Add chopped greens and cover. Take off heat in 2-3 minutes, give a stir and uncover so they don’t overcook.
  5. Assemble plates: Fork pasta onto plates and top with 1/4 the steamed greens, 1/8 cup crumbled feta, a large pinch of the chopped herbs, and 1 T toasted pine nuts.
  6. Salt and pepper to taste.
This dish is nice with crusty bread and a side salad of crisp lettuce greens topped with fresh chopped carrot and/or tomato, some of the chopped herb mix, a sprinkling of toasted pine nuts and olive oil with balsamic vinegar (4:1).
This recipe was submitted by Heather Reynolds