A WHOLESOME WEEKNIGHT MEAL!
That pesto sounds so good, a big bowl of pasta is just what I’m craving!
~ Laura
– Bring a large pot of water to a rolling boil. Salt the water. – Remove the Swiss chard leaves from the stems and blanch in the boiling water. Drain the Swiss chard well - if you have a salad spinner, this helps. Roll the Swiss chard in a clean kitchen towel to remove any excess water.
– Place the blanched Swiss chard in the bowl of a food processor, along with the toasted walnuts, Parmigiano Reggiano and Piave Vecchio cheese and garlic and process until smooth. With the food processor running, add the olive oil slowly, until it is well blended. Season to taste with salt and pepper.
– Meanwhile, in the same large pot that you blanched the Swiss chard, cook the pasta according to the package directions. Drain. Transfer the cooked pasta to a large bowl.
– Add the shredded chicken to the pasta, if you are using. Use the pesto to dress the pasta, and toss well until it is evenly coated. Season to taste. Serve immediately or at room temperature.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...