Pasta with Rosemary and Roasted Vegetables

Garlic-Rosemary Pasta with Roasted Vegetables
Serves 3-4

1 full sprig of fresh rosemary, minced (about 1 tablespoon)
6 cloves garlic, sliced
2 T butter
2 T flour
1 t dry mustard powder
1 1/2 cups milk
Salt and pepper
1 bunch Bietola (Italian fresh greens, I found them at the farmers’ market) or 12 oz fresh spinach, torn or chopped into bite-size pieces
1 smallish sweet potato, cubed
1/2 a leek, sliced
2 tsp olive oil
14 oz can chickpeas or other beans, rinsed and drained
1/4 cup pine nuts, toasted
1/2 lb fusili or other short pasta

Preheat the oven to 375°

Boil water for pasta in a large saucepan. Salt it generously and throw in your pasta. When 5 minutes remain for pasta cooking time, add the rinsed and drained beans.

Peel and cube the sweet potato; toss with the leeks in a large bowl with 2 tsp olive oil and a pinch of salt. Spread in an even layer on a baking sheet, and roast for 15 minutes or until the sweet potatoes are tender. Set aside.

Melt the butter in a medium saucepan. Add garlic and rosemary and sizzle for a moment or two. Add the flour and mustard powder, stir for 1 minute, and then gradually pour in the milk, stirring constantly, until smooth. Add salt, pepper, and chopped greens. Cook and stir often until the sauce is simmering and thickened, and the greens are tender.

When the pasta is al dente, drain and return to the pan. Pour the sauce and greens over the pasta, add the sweet potatoes and leeks, and stir well to combine and heat through. Sprinkle each serving with pine nuts.