This dish from last weekend was inspired by a comment from Nicole - basically sauteeing a bunch of fresh green vegetables from the farm box and tossing them with some pasta.

The pasta is the chicken and mozzarella ravioli from Costco, which I'm fond of to a somewhat disturbing degree.

The main vegetables were snow peas, green beans, zucchini, and rainbow chard (stems and leaves). Sauteed in butter with some onion and fresh garlic, splashed with about a cup of white wine, and then sprinkled with about ten leaves worth of basil chiffonade.

The result was tossed with the ravioli, plated up, and draped with vegetable-peeler shavings of good Parmesan. It was very, very green. I'm going to make something vaguely similar tonight with the other half of the ravioli, but it's going to be more of a tomato base because I have more tomato, I'm out of chard, and I'm sick of green beans.