Tiny Pasta and Rainbow Chard Salad

Tiny Pasta and Rainbow Chard Salad

adapted from Bon Appetit

 No rainbow chard, substitute Swiss chard, kale, spinach, beet greens, or collard greens.

Makes 2 servings                                                              16 WW pts. / serving

4 oz. ditalini or other small pasta
1/2 tsp. Kosher salt
1/2 bunch Rainbow chard
1/3 cup olive oil, divided
1/4 cup coarsely chopped raw pistachios
1 Tbsp. thinly sliced sage
1 garlic cloves, finely grated
2 Tbsp. + 2 tsp. sherry vinegar
1 Tbsp. coarsely chopped capers
1/4 tsp. red pepper flakes
Kosher salt & freshly ground pepper
1 1/2 oz. reduced fat feta, crumbled

1. Bring a pot of water to boiling; Add the pasta and cook until al dente, about 7 minutes.
2. Drain, reserving some of the pasta water
3. Meanwhile, remove ribs and stems from chard; Slice very thinly and set aside.
4. Coarsely chop chard leaves; set aside. 
5. Heat the  4 tsp. olive oil in a skillet over medium-high heat.
6. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. 
7. Add  the remaining olive oil and the pistachios to the pan cook, stirring often, until nuts are golden brown, about 1 minute.
8. Add the sage; cook, stirring, until crisp, about 30 seconds. 
9. Remove the pan from heat, add reserved chard leaves, and stir until wilted and combined.
10. Add the garlic, vinegar, capers, red pepper flakes, and 1/2 tsp. salt; Toss to combine. 
11. Allow the salad to come to room temperature or refrigerate until cold.
12. Sprinkle with feta cheese and toss to combine.
13. Season to taste with Kosher salt and freshly ground black pepperpriot to serving.

Enjoy!