The Mint Pesto used in the pasta works excellent with lamb. Grill lamb chops and place around the edge of the serving plate.   
Swiss Chard is used as a green in this recipe, other greens such
 as Kale or Spinach can be used also.

Spicy Linguine with Swiss Chard
 and Mint Pesto
By The Gourmet Farm Girl

9 large cloves garlic (roasted)
1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss Chard cut into strips
2 tablespoons olive oil2 green onions (chopped)
1 14.5 oz can diced tomatoes (drained)
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish)

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.  

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.  

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat;  drain noodles and chard;  reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves  
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup grated Parmesan
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended.  Pesto can be stored in the refrigerator for one week.

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot.  Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes. 
Toss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.   

Serves 4-6