From the garden:
- salad rocket (if you like it a little bitter),
- and/or chard
- optional: chive flowers
From the cupboard:
- sundried tomatoes
- optional: cheese leftovers/feta/pecorino
- olive oil
- lemon juice
- pepper, salt
Cook the pasta. Wash the greens in the meantime, and cut or tear the leaves, together with the tomatoes and cheese. Drain the pasta. Add the ingredients to the hot pasta and add some olive oil, lemon juice, salt and pepper by taste. Decorate the dish with chive flowers.
Easy peasy and tasty as a green, sunny garden.