The addition of sausage stretches this dish into the realm of acceptable for those who would sneer at the other ingredients. Pasta alone with garbanzo beans and greens satisfies equally without it.

Whole wheat fettuccini for 4

Olive oil

½ c garbanzo beans

2c broth or 1c broth and 1c water

1 onion, chopped

1 shallot, chopped

2-6 cloves of garlic, minced

2-4 c fresh tomatoes, chopped

1T flour

1 bunch chard, shredded

1c milk

3 Italian sausages (optional)

1T butter

Zest of 1 lemon

1-2T grated aged cheese  per person

1t hot sauce

1T sour cream

Heat beans and broth until simmering. Turn down to low and cook for 1 hour, adding water if needed. Add salt. Cool in the liquid or keep warm for instant use.

In a wide, deep skillet, heat oil and add onion. Cook until slightly browned around the edges. Add shallot and cook until caramelized. Add tomatoes and garlic and cook until soft. Add flour and cook until slightly thickened. Add chard and cook covered until wilted. Add milk and bring to a simmer. Add beans and broth and simmer 10 minutes. Add lemon zest and season.

In the meantime, cook sausage if using.

Also, bring a pot of water to the boil and add fettuccini. Drain when ready, return to the pot and toss with butter, 1T grated cheese per person, and season with salt and pepper. Add chard sauce, hot sauce and sour cream to taste. Top with the remaining cheese and sausage if desired.

Serves 4

Cooking time: approx 1 hour 30 minutes