Sonoma Valley Pasta

• 10 ounces white bean sauce
• 1 1/4 cups herb marinated artichoke hearts
• 2 1/2 cups penne pasta, cooked
• 1 1/4 cups low sodium vegetable stock
• 2 ½ cups Swiss chard
• 10 ounces poached salmon
• 1 1/4 cups roasted red peppers
• 5 teaspoons feta cheese
• 5 tablespoons green onions, bias cut
• Olive oil to mist the pan

White Bean Sauce

• 1/8 teaspoon red chili flakes
• 1 ½ ounce yellow onion, diced
• 1/8 teaspoon olive oil
• 5 ounces canned great northern beans, drained
• 1/8 teaspoon kosher salt
• 2 ounces vegetable stock
• 1 tablespoon garlic, minced

1. Heat sauté pan over medium high heat.  Mist with olive oil.
2. Add artichoke hearts, roasted red peppers, and salmon.  Cook for 30 seconds just to heat through.
3. Add pasta, white bean sauce and vegetable stock and bring to simmer.
4. Pour into bowl and garnish with feta cheese and green onions.

White Bean Sauce

1. Heat medium saucepan over medium heat.  Mist with olive oil.
2. Add onion and chili flake and cook for 3 minutes, remove from heat.
3. Place all ingredients in food processor and puree until smooth.
4. Store in airtight container in refrigerator until needed.