Recipe: Pasta with Bright Lights Swiss Chard
from Food and Wine
Pasta with Bright Lights Swiss Chard
Bright Lights Swiss chard has ribs that are ruby red, Day-Glo orange, white and shocking yellow—all in the same plant—but any variety of Swiss chard can be substituted.
- 1 1/2 pounds Bright Lights Swiss chard
- 1/2 pound malloreddus pasta (see Note)
- 1 tablespoon unsalted butter
- 2 1/2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- 1 tablespoon fine lemon zest strips, cut with a zester
- Salt and freshly ground pepper
- 3 ounces Gorgonzola cheese, crumbled (1/2 packed cup)
- Cut the chard stems crosswise 1/2 inch thick. Cut the leaves into 1/2-inch-thick strips. In a large saucepan of boiling water, cook the stems until almost tender, about 3 minutes. Using a slotted spoon, transfer the stems to a plate. Add the chard leaves to the boiling water and cook until tender, about 2 minutes. Drain the leaves and let cool, then coarsely chop.
- Cook the malloreddus in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- In a large skillet, melt the butter in 2 tablespoons of the olive oil. Add the garlic and lemon zest and cook over low heat until the garlic is golden, about 3 minutes. Add the chard stems and leaves and season with salt and pepper. Add the malloreddus to the skillet and toss until hot. Transfer the pasta to a large, warmed bowl, scatter the Gorgonzola on top and drizzle with the remaining 1/2 tablespoon of olive oil. Using 2 large spoons, toss briefly to melt the cheese slightly; serve at once.
NOTES Malloreddus is a small Sardinian ridged pasta that is often flavored with saffron. It can be white, bright yellow or tricolored, and it pairs beautifully with the multicolored chard.