Simple, easy and highly adaptable.
-Cook 1 pound of linguine according to package directions.
-Chop the following:
2 cloves of garlic
1 fresh onion.
-Cut the stems off of 1 bunch of rainbow chard, then stack up the leaves and then cut them into thin strips.
-Heat a large frying pan over medium high heat.
-Add 1 TBS ghee or butter.
-Once it melts add the chopped onion.
-Sauté for a few minutes.
-Add the garlic and the rainbow chard.
-Cook until tender, about 5-7 minutes.
-Then add the following:
1 can of cannellini beans, drained
½ bunch parsley or cilantro, finely chopped
A pinch of sea salt
Some freshly ground black pepper
-Cook until warmed through.
-Toss the vegetables with the pasta.
-Serve with lots of freshly grated Parmesan cheese.