Penne with Kalamata Olives, Feta and Greens
-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.
-Bring a large pot of salted water to boil.
-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.
-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.
-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.
-Drain off water reserving ¾ cup of the water.
-Return pasta to pot, add greens and 3 TBS olive oil and toss.
-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.
-Add enough reserved pasta water to moisten.
-Season with salt and pepper.
-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.