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

Ingredients

• 0.3 cup almonds sliced
• 0.3 teaspoon pepper black
• 4 cups shells whole-wheat hot cooked uncooked
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 1.5 tablespoons olive oil extra-virgin
• 1 cup onion chopped
• 1 ounce parmesan cheese grated
• 4 teaspoons parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.5 cup sun-dried tomatoes packed
• 3 cups swiss chard trimmed sliced into 1/2-inch strips
• 0.3 cup water 
• 1 cup water boiling

Equipment

• food processor
• bowl
• frying pan
• colander

Directions

1. To prepare pesto, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.
2. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid.
3. 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.
4. Add reserved soaking liquid 1 tablespoon at a time until mixture appears smooth. Set aside.
5. To prepare greens, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add onion; cook 10 minutes or until lightly browned, stirring frequently.
7. Add Swiss chard; stir-fry 1 minute or until leaves turn bright green.
8. Add water, salt, and pepper; cover and cook 2 minutes.
9. Combine pesto and hot cooked pasta in a large bowl; toss well.
10. Add greens mixture; toss well.
11. Sprinkle with Parmesan.