Tuesday, September 22, 2009

Swiss Chard Pasta

This is the best darn, earthiest pasta ever! So delicious, and hearty. I was thinking that swiss chard was an adult vegetable, but now that I think of it, I loved swiss chard as a child. We got it in the summer from my grandmother and mom would cook it in a big pot and we would put vinegar on it. My brothers and sisters and I loved it!

Here is the cast of characters for this wonderful dish

this recipe is for 2 hungry people or 4 not so hungry people,
1 cup of pasta, I use rigatoni (but you can use any of your favorites)
1 large tomato seeded and cut in chunks
6 good size mushrooms cut in quarters
1 cup canned rinsed cannellini beans
1 cup chopped ham ( can use pancetta or bacon)
2 cups of chopped bite size swiss chard
1 cup large sliced onion
1 clove of garlic
1/2 cup of shredded parmesan

Start by boiling your pasta, most recipes call for al dente, but for me I like my pasta done, really done.
next saute your ham in 1 tablespoon olive oil over medium heat until browned. Take out of pan and set aside.

Next add your onion to the pan with the left over olive oil.

Carmelize your onion and then add the chopped garlic and quartered mushrooms. Saute on medium heat all together until doneish (I am sure that is a word)

Then add cannellini beans and swiss chard and cook for about 1 minute until swiss chard is wilted.

Then add the rest of the indredients, the tomatoes, cooked pasta and the cooked ham.
drizzle about 1 tablespoon additional olive oil and season with sea salt and fresh ground pepper. Saute until all is cooked through and add 1/2 cup of fresh grated parmesan, and stir.

Serve with additional grated parmesan and fresh chopped basil.

I would definently pair this with a nice earthy Chianti (the one that has the basket attached)

Cheers To Happy  !!

1 comment:

  1. Oh boy, oh boy...my kind of meal. Now of course you know I am going to use Proscuitto instead of ham. I am with you on the Chianti pairing, or maybe a Barbera. I will post when I make it! Thanks for another good recipe.