Great with Lamb Chops…

 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