Good stuff

Mmmmmm. I made the most yummy pasta the other night and I just wanted to share. Not the actual pasta--I intend to eat most of that, myself--but the recipe I concocted. Enjoy.

Rigatoni Verdi

Rigatoni
Onion
Red Bell Pepper
1-2 cloves of Garlic
Mushrooms
Chard
Pesto Sauce
Fontina
Gorgonzola

Cook the rigatoni in salted boiling water for 10 minutes. While it is cooking, roughly chop the onion, red pepper, garlic and mushrooms and saute in a small amount of olive oil. Chop the chard and add to the pasta water at the 6 minute mark. When the pasta is done, drain it and the chard. Toss with the veggies and pesto sauce and put in a baking dish. Top the pasta with sliced fontina and crumbled gorgonzola. Bake at 350 for 1/2 hour.

You will love it!