Description
This Swiss chard pasta is a quick and flavorful dinner option that combines the earthy taste of Swiss chard with the sweetness of golden raisins, crunch from toasted hazelnuts, and the savory touch of shaved pecorino cheese. Perfectly seasoned and tossed with whole grain fusilli, this dish delivers a balanced and delicious meal in just 25 minutes.
Ingredients
Pasta and Greens
- 12 ounces whole grain fusilli pasta
- 2 bunches Swiss chard, stems removed and thinly sliced, leaves chopped
Seasonings and Add-ins
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- ½ teaspoon sea salt
- 3 tablespoons lemon juice
- ½ cup caramelized onions, optional
- Pinches of red pepper flakes
- ⅓ cup golden raisins
- ⅓ cup toasted hazelnuts, chopped
- ¼ cup shaved pecorino cheese
- Microgreens, optional, for garnish
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole grain fusilli and cook according to the package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Sauté Swiss Chard Stems: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced Swiss chard stems and cook for 1 to 2 minutes until they start to soften.
- Add Leaves and Garlic: Add the chopped Swiss chard leaves, thinly sliced garlic cloves, ½ teaspoon sea salt, and freshly ground black pepper to the skillet. Sauté for 1 to 2 minutes until the leaves are wilted and the garlic is fragrant.
- Toss with Pasta and Flavorings: Add the cooked pasta to the skillet along with the remaining 2 tablespoons of olive oil, 3 tablespoons lemon juice, caramelized onions if using, red pepper flakes, and ½ cup of the reserved pasta water. Toss everything together to combine.
- Add Raisins and Hazelnuts: Stir in the golden raisins and toasted chopped hazelnuts, tossing to evenly distribute. If the pasta seems dry, add more of the reserved pasta water to loosen the sauce.
- Finish and Serve: Top the pasta with shaved pecorino cheese. Season with additional salt and pepper to taste. Garnish with microgreens if desired and serve immediately.
Notes
- Caramelized onions add sweetness and depth but are optional.
- Reserving pasta water is key to creating a silky sauce that clings to the pasta.
- Toast hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant for best flavor.
- Use freshly grated pecorino cheese for optimal taste and texture.
- Adjust red pepper flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
