Pasta with Spring Greens

I love pasta with any kind of greens. Come to think of it, I love pasta with just about anything. You can substitute any kind of greens you want, but I do recommend sticking with the sorrel, which has a special, lemony flavor.

I used pasta from Divino, sorrel and garlic from Stony Plains Farm, cabbage sprouts and kale buds from Nash's Farm, and shallots from Pipitone Orchards. This recipe serves 2.

2/3 lb. fresh pasta

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup sliced shallots

1/2 teaspoon salt

1 bunch sorrel, trimmed and chopped

1 bunch cabbage sprouts, trimmed and chopped

1 bunch kale buds, trimmed and chopped

1. Boil water and cook the pasta for 4-5 minutes, then drain it well.

2. Meanwhile, heat the olive oil in a separate pan, then add the garlic, shallots and salt. Cook on low heat for a couple of minutes, until the shallots are transluscent.

3. Add the greens and cook medium high heat for about five minutes, until they're tender. Toss the pasta with the greens and serve.