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Ingredients

• Pesto:
• 1 cup boiling water
• 1/2 cup sun-dried tomatoes, packed without oil
• 1/4 cup sliced almonds
• 1/4 cup (1 ounce) grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 1/2 tablespoons extra-virgin olive oil
• Greens:
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 cups trimmed Swiss chard, sliced into 1/2-inch strips
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pasta:
• 8 cups hot cooked (about 4 cups uncooked) whole-wheat pasta shells
• 4 teaspoons grated fresh Parmesan cheese

Description

Whole-wheat Pastas Have A Firmer, Chewier Texture Than White-flour Pastas, And A Robust Flavor That Stands Up Well To Strong-flavored Olive Oil-based Sauces Or Pestos.

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