Description

This simple and flavorful Swiss chard pasta is a perfect weeknight dinner that combines the earthy taste of Swiss chard with the sweetness of golden raisins, the crunch of toasted hazelnuts, and the salty richness of pecorino cheese. It's a wholesome whole grain pasta dish that comes together quickly and offers a delightful balance of textures and flavors.

Ingredients

Pasta

12 ounces whole grain fusilli pasta

Vegetables and Aromatics

2 bunches Swiss chard, stems removed and thinly sliced, leaves chopped
4 garlic cloves, thinly sliced
½ teaspoon sea salt
½ cup caramelized onions (optional)

Oils and Seasonings

3 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice
Pinches of red pepper flakes
Freshly ground black pepper, to taste

Add-Ins and Garnish

⅓ cup golden raisins
⅓ cup toasted hazelnuts, chopped
¼ cup shaved pecorino cheese
Microgreens (optional, for garnish)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the whole grain fusilli pasta according to package directions until al dente. Before draining, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta.
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 begin to soften.
Cook Chard Leaves and Garlic: Add the chopped Swiss chard leaves, thinly sliced garlic cloves, ½ teaspoon sea salt, and freshly ground black pepper. Sauté for 1 to 2 minutes until the leaves are wilted.
Combine Pasta and Ingredients: 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 well to combine.
Add Raisins and Hazelnuts: Stir in the golden raisins and chopped toasted hazelnuts, tossing again. If the pasta seems dry, add more reserved pasta water to reach desired consistency.
Garnish and Serve: Top the pasta with shaved pecorino cheese. Adjust seasoning with salt and black pepper as needed. Garnish with microgreens if desired and serve immediately.

Notes

Caramelized onions add sweetness and depth but can be omitted for a lighter flavor.
Reserve pasta water to adjust sauce consistency and help bind flavors.
Toast hazelnuts ahead of time in a dry skillet until fragrant and slightly browned for best flavor.
Microgreens add a fresh pop of color and a mild peppery note but are optional.
Use whole grain fusilli for a nutty flavor and added fiber; other pasta shapes can be substituted.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian