a very quick lunch or dinner...
chard and beet tops from my garden
1/2 pkg pasta
1 cup frozen peas
2 cups greens, shredded - I used chard and beet tops
left over nacho sauce, heat this up - prior blog
While pasta is cooking, shred the greens and place them in the serving bowl.
In the last 4 minutes of the pasta cooking, add the frozen peas to the water.
Drain the pasta and peas and throw them over the greens; mix to wilt the greens. Pour on the nacho sauce and stir till all is covered with the thick creamy sauce.
Serve with fresh ground pepper.