I came up with this recipe after seeing something similar on a menu at a local Italian restaurant.

1/4	Cup	Olive oil
1	Onion	Chopped
2	Green onions	Sliced (tops and all)
3	Cloves	Garlic, crushed and chopped
1	Head	Escarole, washed and
		torn into bite size peices
8	Slices	Sun dried tomatoes (poached
		and cooled-reserve liquid)
		Salt and pepper to taste
1	Lb.	Cavatelli, frozen or home made
		(may be purchase in frozen food
		section of super market)
1/2	Cup	Parmesan cheese
		Freshly grated if possible

Put a large non stick skillet over medium heat and add the oil. Saute onions and garlic until onions are soft. Add the escarole and cover. Allow to steam in its own moisture until it has wilted. Remove the lid and continue cooking until the escarole is tender. (about 10 minutes) Slice the tomatoes into julienne strips. Add to the skillet with the reserved poaching liquid. Toss. Cook another 3 minutes. Add the cavatelli. Toss. Add the cheese and toss again. Serve immediately.