Swiss Chard and Olive Pasta, with Fresh Herbs and Toasted Walnuts
This dish brings a new definition to the Green Goddess!! Embracing the color of the season, this dish incorporates Swiss Chard using multiple cooking techniques, to capitalize on flavor and health benefits.
‘I’m strong to the finish ’cause I eats me spinach’….or Chard? Move over sailor, spinach may have new competition in town! While the focus of this blog is primarily on taste, I would be remiss if I did not add that I appreciate the health factor of a meal as well (not enough to skip cake, but maybe think seriously about it). This rich and dark leafy green hosts a variety of health benefits, and the body often digests these nutrients differently depending on cooking preparation. Not only for looks, although that’s fun too, I tried to use raw and lightly sautéed versions of preparation in this dish, both to try taste of each, and also to capitalize on any digestive benefits and help my body absorb the nutrients fully. Also, while I like the look of a colorful plate, I loved playing around with the textures here instead, with this all green palette!
It’s a balancing act. In looking for a fresh, springtime pasta, light taste and textures are key. With a heavy green like Chard, this can require a little finesse. The lemon in this puree works to counteract any bitterness that may be there with the raw Chard, and garnishing with a bit of zest further accomplishes this. What I found to be almost as crucial from a flavor profile, were the walnuts and aged cheese. With all of the vegetables and herbs in this meal bringing such great flavors from the garden, the almost meaty flavor of the toasted walnuts balance perfectly to stand out despite the small amount used, and the aged cheese brought home the finishing touch wonderfully.
Looking for other ways to use Swiss Chard? Check out some additional recipes here:
Swiss Chard Salad with Feta, Apple, Almonds, and a Lemon Vinaigrette
I would love to hear from you! Have you tried this recipe or have another worth sharing? Please join in!
Please jump on below and leave a comment, and share with others! Happy springtime cooking!
Swiss Chard and Olive Pasta, with Fresh Herbs and Toasted Walnuts
Equipment
- Saucepan
- Skillet
- Kitchen knife
- Mixing bowl
- Immersion blender
Ingredients
- 1/4 cup Olive Oil
- 1/2 whole Half of a squeezed lemon Keep peel for garnish
- 1/4 cup Green Olives
- 2 tsp Capers Liquid included
- 1/4 cup Fresh Parsley
- 1 tsp Crushed Red Pepper
- 2 cloves Garlic
- 1 tbsp Fresh chopped Basil
- 1 tbsp Fresh chopped Mint
- 1 bunch Large bunch of Swiss Chard (about 5 inch diameter)
- 1/8 cup Raw Walnuts
- 3 tbsp Aged Parmesan Cheese
- 1 box Linguini or pasta of preference I used an edamame noodle here
Instructions
Chard puree and Walnuts
- In a mixing bowl, add most of the oil, olives, minced clove of garlic, capers, half of the parsley, a few of the chard leaves, red pepper and lemon juice. Using the immersion blender, create a paste and set aside.
- In a skillet, adding a small splash of olive oil, toast walnuts until a light brown. Set on a towel aside to absorb any remaining oil.
Chard sauté
- In saucepan, prepare noodles as directed.
- As noodles are cooking, heat the skillet and add remaining olive oil. Slicing the bottom half (stems) of the chard into 1/2 inch pieces, add to skillet and sauté slightly until slightly tender. Add remaining clove of minced garlic, and mix well. Add salt and pepper to taste.
Plate
- When noodles are cooked through, toss in prepared puree, leaving a little of the pasta water to warm the sauce.
- Add chopped fresh herbs to the chard sauté at the very end to preserve freshness. On your dish, assemble noodle mixture, topping with the sautéed chard and herbs. Top with parmesan, toasted walnuts, lemon zest, and additional herbs to your liking. Option to serve with a fresh wedge of lemon for additional flavor.
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