Rigatoni with Rainbow Chard
Rainbow Swiss chard is a sweet and delicious green that is available in the summer months. It is sometimes found at local farm markets. It gets its name from the brightly colored red, yellow, or orange stems on the leaves. These stems or stalks can be slightly tough and need to be boiled to tenderize. Separate the leafy greens from the stalks before you begin. Cut and boil the stalks in water before adding to the pan to cook with the leaves. This is a little extra work, but it is so worth the time. The delicate flavor and the wonderful nutrients of the brightly colored vegetable are so rewarding!
What you'll need:
|1 package Talluto's Fresh-cut pasta (like rigatoni, ziti, or pappardelle)
|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.