Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens

INGREDIENTS
Pesto:
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/4 cup sliced almonds
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 1/2 tablespoons  olive oil/ oil
Greens:
1 tablespoon olive oil
1 cup chopped onion
3 cups trimmed Swiss chard, sliced into 1/2-inch strips
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
Pasta:
8 cups hot cooked (about 4 cups uncooked) whole-wheat pasta shells
4 tsp grated fresh Parmesan cheese

METHOD
To prepare pesto 
combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. 
Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid.
Drop tomatoes, almonds, cheese, basil, and garlic through food chute with food processor on; process until minced. 
Keeping processor on, add salt and red pepper. 
Slowly pour 1 1/2 tablespoons oil through food chute; process until well-blended, scraping sides. 
Add reserved soaking liquid 1 tablespoon at a time until mixture appears smooth. Set aside.
To prepare greens
heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add onion; cook until lightly browned, stirring frequently. 
Add Swiss chard; stir-fry 1 minute or until leaves turn bright green. Add water, salt, and pepper; cover and cook 2 minutes.
Combine pesto and hot cooked pasta in a large bowl; toss well. 
Add greens mixture; toss well. Sprinkle with Parmesan.

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