Simple, easy and highly adaptable.

-Cook 1 pound of linguine according to package directions.

-Chop the following:

2 cloves of garlic

1 fresh onion.

-Cut the stems off of 1 bunch of rainbow chard, then stack up the leaves and then cut them into thin strips.

-Heat a large frying pan over medium high heat.

-Add 1 TBS ghee or butter.

-Once it melts add the chopped onion.

-Sauté for a few minutes.

-Add the garlic and the rainbow chard.

-Cook until tender, about 5-7 minutes.

-Then add the following:

1 can of cannellini beans, drained

½ bunch parsley or cilantro, finely chopped

A pinch of sea salt

Some freshly ground black pepper

-Cook until warmed through.

-Toss the vegetables with the pasta.

-Serve with lots of freshly grated Parmesan cheese.