This is an opened ended kind of recipe.
Put in whatever greens or ingredients you like.

Takes about 15 minutes. Serves 4

• 8 oz. mushrooms, sliced.
• 4 T. olive oil.
• 4 garlic cloves.
• 2 cups mixed chopped greens (ie turnip,arugula, kale, spinach etc.)
• 2 cups cooked and drained chickpeas.
• 2 cups cooked gemelli pasta (or any other short thicker pasta
• 3 T. pesto
  (I freeze mine in ice cube trays in the summer and have them available all winter.
• 1/3 cup wine or liquid if necessary.
• salt & fresh ground pepper to taste.
• vegan grated "romano" cheese replacer.

Saute mushrooms in oil & slivered garlic cloves, add the greens & cook until wilted, add pasta, chickpeas and pesto.
Moisten with liquid and heat through.
Season with salt & pepper.
Serve in pasta bowls with vegan grated cheese replacer.

You could use other beans like Great Northern, add some sun-dried tomatoes, and/or pitted olives if desired also.
Use all one kind of greens or whatever you find in your garden this summer or at the market.
Don't overcook.