Pasta con Verdure
Pickle stems or make chard kimchi. Star Tested
This Italian classic from Emily Richards makes a quick, easy dinner for a weeknight or lazy holiday weekend.
1 large or 2 small bunches chard
350g package fresh fettuccine or linguine (or use dried)
1/3 cup (75 mL) extra virgin olive oil
4 cloves garlic, minced
2 tsp (10 mL) anchovy paste or
4 anchovy fillets, minced
1/2 tsp (2 mL) hot pepper flakes
1/4 cup (60 mL) grated parmesan cheese Trim tough stems. Wash chard well and chop to make 12 cups (3 L) lightly packed greens.
In a large pot of boiling water, cook greens about eight minutes or until tender. With a slotted spoon, transfer to a colander and set aside. Return water to a boil and add salt. Cook pasta about 5 minutes or until al dente, tender but firm. Drain, reserving about 1 cup (250 mL) cooking water. Set aside.
Meanwhile, in a large nonstick skillet, heat oil over medium heat. Cook garlic, anchovy paste and hot pepper flakes two minutes, stirring to combine anchovies in oil. Add greens and continue to cook, stirring, about five minutes or until very tender. Add parmesan and cooked pasta, tossing well with tongs to coat. Moisten with cooking water if necessary.
Serve with extra cheese for sprinkling. Makes 4 servings.