I had a fab morning with 2 other Mums helping a friend with her garden, there was a huge haul of produce for each of us to take home. I bought home a lot of rainbow chard which is one of my favourite greens. I used some as a side dish to a casserole and with the rest I made this quick pasta dish for dinner. You could use spinach or kale instead of chard if you prefer.
2 large bunches of chard leaves, washed
300g lean bacon, trimmed and diced
4 spring onions, sliced
375ml can light evaporated milk
1 Tblsp cornflour
Cook the pasta following the instructions on the packet. A couple of minutes before the end of the pasta cooking time add the chard to the pasta. Once the pasta has cooked and chard has wilted, drain the pasta and chard.
Meanwhile, cook bacon in a frying pan for 4-5 minutes over a medium heat. Add the chopped spring onion and cook for a minute or two more.
Combine the evaporated milk with the cornflour. Add to the cooked bacon and stir until the mixture thickens. Pour over the cooked pasta and chard then stir until heated through. Serve immediately.