Bring a large pot of water to a boil. Add pasta and cook for 9-11 minutes until al dente. While the water is boiling, dip rainbow chard into the boiling pasta water several times to blanche (alternatively, ladle some boiling pasta water over leaves in a bowl). Add blanched chard leaves (chop off base stem and use for another recipe) to a food processor with remaining dressing ingredients and pulse until a pesto like consistency.

To cook broccoli rabe, chop and remove 1 inch from stem end to discard. Cut remaining broccoli rabe into bite sized pieces and drop in boiling salted water for about 3 minutes or until tender.

Drain the pasta and toss in market dressing. To serve, add peas and broccoli rabe. Top with pea shoots, fresh mint, red pepper flakes, freshly ground black pepper, additional parmesan and cooked bacon if desired.