Pumpkin and swiss chard pasta

Last night I had some swiss chard that I wanted to use. I also had some pumpkin puree left from another meal and a can of tomato paste. We had all the other ingredients already. I searched for a recipe by using the search terms "pumpkin and swiss chard pasta." This recipe was from the Martha Stewart website. It originally called for kale. I've noted my modifications in red.

Ingredients

Coarse salt and ground pepper  (I never use salt or pepper in a recipe.)

1 pound gemelli pasta, cooked and drained (I just used the spiral pasta I already had.)

1 tablespoon olive oil

1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces (I used swiss chard instead.)

1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)

2 cans (14.5 ounces each) reduced-sodium vegetable broth (I used chicken broth instead because it was already open.)

2 tablespoons jarred sun-dried tomato pesto (I used tomato paste because I had that.)

Directions

Cook pasta, and drain; reserve. In a large saucepan, heat oil over medium heat. Add kale (swiss chard); cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto (tomato paste); stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

Toss pasta with pumpkin-kale (swiss chard) mixture.