This dish was inspired by my last visit to Portland, to play music and visit friends. Thanks Caroline, Reeb and Caleb!
1 12oz package of brown rice spiral veggie pasta
salt for water
2-3 chicken sausages, cooked and cut into 1/2 inch rounds
1 bunch swiss chard, washed and chopped (including stems)
1/2 cup pesto
1/2 lemon, juiced
Boil water with salt according to package directions. Cook until desired consistency. When the pasta is just about finished add the swiss chard to the pot. Stir and let cook for 2-3 minutes. Drain pasta and greens and return to pot. Add pesto, and season to taste with salt, pepper, parmesan cheese and lemon juice. Add sausage, stir. Eat.