1 lb. mostaccioli
1/2 lb. Swiss chard
3 large garlic cloves
1/3 C olive oil
1/2 C feta
l lb. fresh asparagus
1 tsp. lemon zest
1 lb. fresh salmon, poached or cooked, flaked
1 Tbs. fresh basil
Sauté swiss chard stalks in olive oil & garlic.
Add leaves & continue to cook for 7 min.
Roast asparagus in olive oil & fresh pepper.
Cook pasta al dente.
Combine pasta with 1/4 C olive oil & fresh pepper.
Toss - it should not be dry. Combine asparagus, cut into 1/2 " lengths, with Swiss chard.
Add salmon & lemon zest. Add lemon juice (1/2 lemon). Add feta.
Add additional oil , salt and pepper to taste.