So a while ago I made Rosemary and Garlic White Bean Dip and while I was making it I added WAY too much salt. It was a humbling reminder to taste as you go and not to just blindly follow a recipe. Fortunately, I had the sense to scoop out most of the dip, add a can of chickpeas which saved part of the dip. Instead of throwing out the too salty 3/4, I saved it and had a plan to “do something” with it eventually. Yesterday it was time to figure it out. In the end I was really happy with how it turned out and would definitely recommend that if you have a failed experiment, or leftover dip that you get creative and try something new! You never know when you’ll discover a whole new way of eating.
Swiss Chard and White Bean Pasta
Serves about 6
- 1 large bunch swiss chard
- 1 tsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, pressed
- 1 1/2 cups white bean dip
- 1 can (15oz) diced tomatoes
- 1 box whole wheat pasta
Bring a pot of water to a boil and cook your pasta until al dente. While the water is boiling, chop your swiss chard (or kale would also work) into bite size pieces. In a large skillet or wok, heat your olive oil over medium high heat. Add the chopped onion to the skillet and saute until they begin to turn translucent. Add your garlic to the oil and saute for about 30 seconds before adding the swiss chard stems. Give the stems a head start and once they have softened, add the chopped chard leaves. Allow the leaves to wilt a little. Add in the white bean dip and diced tomatoes. Mix well. Add some of the pasta cooking water to help thin the sauce if necessary. Serve the pasta with sauce and enjoy!