The good thing about growing your own food is that you need to harvest regularly and therefore always have to make up your mind about what to eat. Recently, I brought home a bag full of chard and tonight I used it to make an easy vegetarian pasta dish.
Pine nuts (roasted)
Thyme and Oregano
A tbs of cream
Cook the pasta.
In the meantime, cut the cherry tomatoes in halves, and the chard in thin stripes, then chop the garlic, chili and herbs.
When the pasta is ready, drain and put the pan with a tablespoon of olive oil back on the heat.
Add the garlic, chili and herbs, stir for 30 seconds, then add the chard and pine nuts. Stir for a minute. Turn the heat off.
Add the cream, pasta and pinch of salt.
Serve with Parmesan shavings.