I wanted a simple pasta dinner that made use of the beautiful rainbow chard I had in my veg box. This was super fast, easy, and delicious. Here is what I did. Set a pot of salted water to boil and cook pasta.

While pasta is cooking, separate chard stems from leaves, and sauté stems in some olive oil with a bit of garlic, salt and pepper for about 5 mins. Add 3 tbsp or so of tomato paste and a bit of pasta water and cook for a bit more. Chop the chard leaves and add to pan and sauté. When pasta is done, add noodles to pan and enough pasta water to loosen the sauce a bit and then add about 3 tablespoons (or more) of olive tapenade and some lemon juice. Mix around, adjust seasonings and add dairy/non dairy cheese if you want. Done and done.