Ingredients
- 2 Tbls. olive oil
- 2 tsp. tomato paste
- 1 cup Leeks, or Onion, finely chopped
- 1 bunch Chard leaves, washed, de-stemmed, & chopped
- 1 large clove garlic, minced
- 15 oz. can organic garbanzo beans
- pinch red pepper flakes
- 1/2 lb. medium size pasta
- 1 Carrot, finely diced freshly ground pepper
- 2 Tbs. finely chopped Parsley olive oil to drizzle
- salt
- freshly grated Parmesan cheese
Instructions
- Bring a large pot of water to boil for the pasta.
- Meanwhile heat olive oil in a large skillet, add leeks or onions, garlic, pepper flakes, carrot and parsley, saute for 2 minutes.
- Season with salt, add tomato paste, garbanzos and chard, stir well, reduce heat to simmer.
- Add 1 Tbls. salt to boiling pasta water, stir in shells and cook to al dente.
- Watch vegetables, adding pasta water as needed to prevent scorching.
- Drain pasta, add to skillet, toss everything together, seasoning generously with black pepper.
- Serve with a drizzle of olive oil and a sprinkle of grated cheese.
Adapted from Deborah Madison's The Savory Way