Swiss chard pasta with toasted hazelnuts and Parmesan recipe

Ingredients for Swiss chard pasta with toasted hazelnuts and parmesan

• 30 g hazelnuts

• 450 g bow tie pasta (farfalle)

• 120 g unsalted butter, plus more if needed

• 4 cloves garlic, minced

• hefty pinch salt, freshly ground black pepper

• small pinch crushed red pepper flakes

• 1 bunch Swiss chard, stems finely chopped, greens thinly sliced

• 115 g Parmesan cheese, shaved

• 30 ml balsamic vinegar (optional)

How to make Swiss chard pasta with toasted hazelnuts and parmesan

1. Toast the hazelnuts in a small frying pan over medium heat, shaking the pan often, until lightly browned, about 8–10 minutes. Remove from the heat and allow to cool before roughly chopping the nuts.

2. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 125 ml of the cooking liquid. Transfer the pasta to a large bowl.

3. Heat the butter in a large frying pan over medium-low heat. Once the butter begins to foam, add the garlic and stir constantly with a wooden spoon until the butter turns brown and develops a slight nutty aroma, about 5 minutes. Stir in the salt, black pepper, and red pepper flakes, then set aside to infuse for 5 minutes off the heat.

4. Pour the butter mixture over the warm pasta, scraping in the garlic, salt, pepper, and red pepper flakes. If the pasta seems a bit dry, add a splash of the reserved cooking liquid. Toss to combine and set aside.

5. In the same frying pan (without cleaning it), heat over medium-high heat. Add the chard stems and cook for 5 minutes. Stir in the chard leaves and continue cooking, tossing occasionally, until the greens begin to wilt and turn bright green, about 3–5 minutes. If the pan dries out too much, add a little more butter or oil.

6. Combine the Swiss chard and hazelnuts with the pasta, tossing everything together. Add the Parmesan shavings and balsamic vinegar (if using), then toss again. Taste and adjust seasoning with more salt and pepper if needed.

7. Serve warm or at room temperature.

Local Variations: You can substitute kale for the chard and use any nuts in place of hazelnuts. If you’re out of balsamic vinegar, red wine vinegar or freshly squeezed lemon juice are good alternatives.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.