Teresa's Recipes
Swiss Chard and Pesto Pasta
Indulge in a plate of vibrant Swiss Chard and Pesto Pasta, where the earthy richness of Swiss chard meets the fresh, aromatic essence of homemade basil pesto. This dish not only tantalizes your taste buds but also brings a burst of color to your table, making it a perfect choice for a delightful weeknight dinner or a special gathering. With its roots in Italian cuisine, pesto has been a beloved condiment for centuries, originally hailing from the Liguria region. This modern twist on a traditional favorite is sure to become a staple in your kitchen!
Ingredients
- 8 ounces Pasta (your choice, such as spaghetti or fettuccine)
- 4 cups Swiss chard, chopped
- 2 cups Fresh basil leaves
- 1/3 cup Pine nuts
- 3 cloves Garlic, minced
- 1/2 cup, plus 1 tablespoon for sautéing Olive oil
- 1/2 cup, plus extra for garnish Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 55g
- Protein: 15g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a food processor, add the basil leaves, pine nuts, minced garlic, grated Parmesan cheese, 1/2 cup of olive oil, salt, and black pepper. Process until smooth to create a vibrant pesto sauce. If the pesto is too thick, add a tablespoon of the reserved pasta water to reach desired consistency.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped Swiss chard and sauté for about 5 minutes, or until wilted and tender.
- Add the cooked pasta to the skillet with the sautéed Swiss chard. Pour the pesto sauce over the pasta and toss well to coat evenly. If needed, add a little more reserved pasta water to help the sauce adhere.
- Cook for an additional 2-3 minutes, stirring until everything is heated through.
- Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper.
Tips
- For a nut-free variation, substitute the pine nuts with sunflower seeds or omit them entirely.
- You can add cherry tomatoes or roasted red peppers for extra sweetness and color.
- To make the dish more filling, consider adding grilled chicken or chickpeas.