I made this Pasta With Tender Greens recipe (thanks, Lauren!), and it was delish. In fact, I'm counting down the minutes until lunchtime so I can put a dent in the leftovers. Yum.
I used beet greens from the garden and followed the recipe pretty closely but used pureed oven-roasted tomatoes in place of the tomato paste. Here's my gripe with tomato paste: Recipes usually call for one or two tablespoons, but the smallest cans contain much more than that and so I end up with almost-full cans of the stuff spoiling in my fridge every time I use it. When I lived in Italy the tomato paste came in toothpaste-like tubes that kept it fresh longer. Those probably exist here too, don't they?
Bet you regret asking me to explain my gripe with tomato paste, don't you?