Pasta with Wild Greens
2 cups cooked drained pasta of your choice
2 tbs. olive oil
2-3 cloves of fresh garlic, minced
4 shallots or green onions, minced
3 cups young wild greens, lambs quarters, young dandelion leaves, chickweed and/or spinach and kale.
½ cup sun dried tomatoes in oil; you could also use cherry tomatoes
1/3 cup toasted walnuts or pine nuts
½ cup grated parmesan or asiago cheese
Salt, pepper, red pepper flakes, thyme and fresh basil to taste.
You can also add cooked chicken or seafood
Cook garlic, shallots in olive oil until softened, add greens and cook until wilted. Add pasta, tomatoes, nuts, and seasonings and heat through. Add more oil or water if needed. Serve topped with cheese. Generously serves 2.