Ingredients
salt
Olive oil for finishing the dish
Freshly grated pecorino or Parmesan cheese
Swiss Chard Pesto
3 well-packed cups green Swiss chard leaves
3 clove garlic
Grated zest of 1 lemon, and juice
salt and pepper
c. toasted sunflower seeds
Handful of cilantro
2 c. olive oil
1 c. Freshly grated pecorino or Parmesan cheese
Preparation
Step 1Swiss Chard Pesto: In a food processor, combine Swiss chard, garlic, lemon zest, a big splash of lemon juice, 2 large pinches of salt, and some pepper. Pulse a few times to combine, pushing down chard as needed. Add sunflower seeds and cilantro and pulse until finely chopped. With the machine running, add oil in a slow stream and process until incorporated. Add a little more oil, if needed. Transfer pesto to a medium bowl, stir in cheese, then check seasoning.Step 2For Pasta: Bring a large pot of water to a boil over high heat. Season water generously with salt; it should taste like seawater. When it returns to a boil, add pasta, quickly stir to separate noodles, then cover pot. When water returns to a boil again, uncover and boil pasta until al dente, stirring occasionally.Step 3Drain pasta, reserving about 1 cup of cooking water, then transfer noodles to a large bowl. Add pesto, a drizzle of oil, and a large splash of cooking water, and toss to combine. If pasta looks dry, add some more of cooking water. Check seasonings and serve with cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book
