Name: Pressure Cooker Pasta with Chard and Sundried Tomato Pesto
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 servings
Ingredients: 1 pound whole wheat elbow macaroni; 1 leaves bunch Swiss chard (cut into thin shreds, about 6 large); 7 cloves of garlic (4 sliced thin and 3 minced); 8 sundried tomatoes; 1/4 cup dill; 1/4 cup walnuts; 1 tsp red pepper flakes; 1/4 cup + 1 tsp extra virgin olive oil; Juice of 1/2 lemon; Salt to taste; Chopped parsley or dill for garnish