PASTA with Chard and Chickpeas

     I made a salad last night that didn't really pair well with the Cornmeal Sloppy Joe Pizza.  What I wanted was a tabouli style chickpea salad, but tomatoes aren't in season, neither are cucumbers and so the salad just kinda sucked.  But tonight, it transformed into a very tasty pasta dish once I sauteed it with lots of garlic and fresh Pasture Hill Farm chard.  We didn't quite have enough of one style of pasta, so I mixed penne, elbows and fusilli.

PASTA with Chard and Chickpeas

1 pound organic kamut pasta

1 bunch organic fresh chard, chopped in large chunks

5 cloves organic garlic, smashed and minced

2 cups organic chickpeas, cooked

3 Tbsp capers

2 Tbsp organic butter

1/4 cup e.v olive oil

fresh romano cheese, grated

sea salt and pepper

Method:  Bring a large pot of water to boil, and cook pasta to al dente.  While you wait, heat a large skillet over medium high heat, melt the butter and half of the olive oil in the pan.  Saute the chard, garlic and chickpeas and some sea salt until the chard wilts, about 4 minutes.  Reduce heat to low, add the capers, cover and keep warm until the pasta is done cooking.  Drain the pasta, stir into the chard, drizzle with the remaining olive oil and serve with lots of fresh cheese.