Swiss Chard Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Swiss Chard Pasta
Description
Swiss Chard Pasta starts with cooking whole grain fusilli pasta until al dente. Swiss chard stems are sautéed in olive oil until softened, then the chopped leaves are added along with thinly sliced garlic, sea salt, and freshly ground black pepper, cooking until the leaves wilt. Optional caramelized onions add sweetness if included. After draining the pasta, reserved starchy pasta water is combined with the greens, lemon juice, red pepper flakes, raisins, and toasted chopped hazelnuts, tossing to distribute flavors and create a light sauce. Pecorino cheese is shaved on top and microgreens added as garnish.
The dish balances the bitterness of Swiss chard with the citrus brightness of lemon juice and sweetness from golden raisins and caramelized onions. The toasted hazelnuts introduce a crunchy texture while the pasta water helps bind ingredients into a delicate coating rather than a heavy sauce.
This colorful pasta works well as a vegetarian main or light meal. The texture contrast between tender pasta, wilted greens, sweet raisins, crunchy nuts, and melted cheese provides interest in every bite.
Caramelized onions can be prepared in advance and frozen to save time. Adjusting the reserved pasta water quantity allows control of the sauce consistency.
Ingredients
- 12 ounces fusilli pasta whole grain
- 3 tablespoons extra-virgin olive oil divided
- 2 swiss chard stems removed and thinly sliced, leaves chopped, bunches
- 4 garlic thinly sliced, cloves
- ½ teaspoon salt sea salt
- 3 tablespoons lemon juice
- ½ cup onion optional, caramelized
- Pinches red pepper flakes
- ⅓ cup golden raisins
- ⅓ cup hazelnut chopped, toasted
- ¼ cup pecorino cheese shaved
- microgreens optional, for garnish
- black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted.
- Add the pasta, the remaining 2 tablespoons olive oil, the lemon juice, caramelized onions, if using, red pepper flakes, and ½ cup of the reserved pasta water, and toss. Add the raisins and hazelnuts and toss again. If the pasta is dry, add more of the reserved pasta water. Top with the cheese, season to taste, and garnish with microgreens, if desired.
Notes
- Make caramelized onions ahead and freeze in portions for quicker meal preparation.
- Reserve pasta water to adjust sauce consistency for a smoother coating on the pasta and greens.
User Reviews
Overall Rating
5
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