Also known as plain ol' chard, Swiss chard is a member of that all-important leafy greens family of vegetables, so any way to get more of it into your diet is a good thing.
IngredientsChoose green types of chard for this recipe. Ruby or red chards will result in a pesto that's unappealingly brown.
In the bowl of a food processor, combine the chard, pine nuts, cheese, parsley, rosemary, and garlic and process until finely chopped, scraping down the bowl as necessary. With the motor running, slowly add the oil and process until smooth, scraping down the bowl as necessary. Add salt and pepper to taste.
In a large pot of boiling, well-salted water (1 1/2 teaspoons of fine sea salt per quart), cook the pasta until al dente. Drain, saving 1/2 cup of the cooking water, and return the pasta to the pot. Add the pesto and 1/4 cup of the cooking water, tossing to combine. Add more cooking water, salt, and pepper to taste and serve, passing additional cheese at the table.
Choose green types of chard for this recipe. Ruby or red chards will result in a pesto that's unappealingly brown.
Recipe reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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Published on January 11, 2012