SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's complemented perfectly by the sharp, salty bite of Parmesan shavings. It's a delicious combination, and also a really pretty pasta salad.
Provided by Andrea Bemis
Categories HarperCollins Dinner Pasta Vegetarian Hazelnut Parmesan Leafy Green Peanut Free Soy Free Kid-Friendly
Yield 4-6 servings as a side
Number Of Ingredients 9
Steps:
- Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
- In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
- Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
- Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
- Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
- Serve warm or at room temperature.
- Note
- Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.
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Isabella Knudsen
[email protected]I'm not a big fan of Swiss chard, but this dish was surprisingly good. The hazelnuts and Parmesan cheese really helped to balance out the flavor of the chard.
Mikayla Windell
[email protected]This pasta dish was a great way to use up some leftover Swiss chard. It was easy to make and very flavorful.
Shama Zeeshan
[email protected]This dish was amazing! The Swiss chard was cooked perfectly and the hazelnuts added a nice touch. I will definitely be making this again.
Julie Boyer
[email protected]This is one of my favorite pasta dishes! It's so easy to make and always turns out delicious. I love the way the Swiss chard wilts down and the hazelnuts add a nice crunch.
Emily Walski
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. The Swiss chard was cooked perfectly and the hazelnuts added a nice nutty flavor.
Bahij Shirzai
[email protected]This Swiss chard pasta dish was a hit with my family! The toasted hazelnuts added a nice crunch and the Parmesan cheese gave it a rich flavor. I will definitely be making this again.