Veggie Box swiss chard, stems removed and diced, and greens cut into thin ribbons (don’t dry)
2 Veggie Box green garlic, thinly sliced (whites and light green parts only)
1/4 cup Veggie Box onions, thinly sliced.
3 tablespoons butter
3 tablespoons flour
2 cups milk
salt + pepper to taste
1/2 cup finely grated parmesan, plus more for serving
1/2 lb pasta

2 Veggie Box green garlic, thinly sliced (whites and light green parts only) 1/4 cup Veggie Box onions, thinly sliced. 3 tablespoons butter 3 tablespoons flour 2 cup s milk 1/2 cup finely grated parmesan, plus more for serving 1/2 lb pasta

Cook pasta according to package directions in a large pot of salted water. Drain and reserve. In a pot, melt the butter and sautee the swiss chard stems, covered, for a few minutes. Then add in the onion and swiss chard greens and cook for another minute or two. Finally add the green garlic and whisk in flour. Cook roux about 4 minutes, whisking occasionally. Stream in the warm milk, and cook for about 4 more minutes, whisking constantly until sauce is thickened. Mix in parmesan and stir until smooth. Add the cooked pasta and taste and adjust salt and pepper. Serve with extra parmesan.