Rigatoni with Rainbow Chard
For 4 Person(s)
What you'll need:
|1 package Talluto's Fresh Cut Rigatoni|
|1 bunch Rainbow Swiss Chard|
|1/2 cup Chicken or Vegetable Stock|
|1 small Onion, diced|
|2 cloves Garlic, minced|
|1/2 cup Olive Oil|
|2 tbsp. Butter|
|1 tsp. Salt|
|1/2 tsp. Freshly Ground Black Pepper|
|3 tbsp. Freshly Grated Pecorino Romano Cheese|
Rigatoni with Rainbow Chard Directions
Wash and prepare chard by removing the leafy greens from the stalks.
Cut leaves into large pieces and cut the stalks into ¾ inch pieces.
Boil pieces of stalk in water until tender for approx. 5 minutes.
Heat olive oil in a medium pot over medium-high heat. Add onion and season with a pinch of salt.
Allow the onion to cook for one minute.
Add garlic and sauté until slightly golden in color. A
dd chard leaves, stock, and butter.
Cover and cook for 3-4 minutes until the leaves are tender and sweet.
Add the tender chard stalks to the leaves.
Cook rigatoni according to the instructions on the package. Once pasta is cooked, drain well and add to pot with the chard.
Add salt and black pepper.
Toss pasta and chard well over medium heat to incorporate. Top with grated pecorino and serve.