Pasta with Swiss Chard, Brown Butter & Walnuts
Ingredients
The pasta and greens
-
8
cups
packed baby Swiss chard, baby kale or spinach
-
1
tbsp
kosher salt
-
½
lb.
orecchiette
The sauce
-
6
tbsp
unsalted butter
-
1
cup
walnuts
-
¼
cup
grated Pecorino or Parmigiano
-
to taste
salt and freshly cracked pepper
Instructions
- Soak the greens in cold water for five minutes to remove dirt, then drain.
- Boil water in a large pot, add salt, and cook the pasta.
- Melt butter in a sauté pan over medium heat until browned and nutty.
- Toast the walnuts in a small sauté pan until lightly browned and fragrant.
- Reserve some pasta cooking liquid, then drain the pasta over the greens.
- Combine the pasta and greens with the brown butter and walnuts in the sauté pan.
- Toss with grated cheese and season with salt and pepper to taste.
- Serve with additional cheese on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
400mg
Cholesterol
40mg
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