When most people think of pasta night, leafy greens don't often come to mind. But if you're looking to shake things up, let me introduce you to one of my favorite underappreciated greens: Swiss chard. This vibrant vegetable doesn't just look beautiful with its rainbow-colored stems, it also makes a flavorful pesto that clings perfectly to pasta.
This Swiss chard pasta recipe has quickly become a staple in my kitchen, especially during the summer months when chard is abundant in my Square Foot Garden. It's a fantastic way to highlight seasonal produce!
Why Cook with Swiss Chard?
"What do I do with Swiss chard besides sautéing it," you ask? That's where this recipe fills the gap. Turning Swiss chard into pesto not only makes it easier to enjoy its mild, earthy flavor, but it also uses the whole plant (stems and leaves) so nothing goes to waste.
Compared to kale, Swiss chard is more tender and less bitter, making it an ideal green for pasta sauces, pestos, and salads. When blended with Parmesan, pistachios, lemon zest, and a touch of regular green pesto for richness, it transforms into a creamy sauce that's both nutritious and indulgent.
🥬 Ingredients Explained
Swiss chard is the star of this dish: a versatile leafy green with a mild earthy flavor that pairs beautifully with pasta. Onion and garlic create a savory base, while a drizzle of olive oil adds richness. Parmesan cheese ties everything together with a salty, umami kick. For extra flavor, try adding red pepper flakes or a little lemon zest for brightness. I also snuck in some zucchini, 'cause who says no to extra veggies?
A Flexible, Everyday Pasta
The beauty of this dish is its adaptability. Keep it vegetarian with sautéed zucchini, or add protein by folding in grilled chicken, shrimp, or a can of salmon. You can also swap in other seasonal veggies like cherry tomatoes.
And while I've used penne here (its ridges hold onto the pesto beautifully), you can use fusilli, rigatoni, or even spaghetti.
Fan of quick pasta dishes? Then also give my Boursin Lemon Pasta a try!
Tips From Your Chef
- Swiss chard naturally releases liquid once blended. If that happens, simply stir and drain off excess liquid, or add a tablespoon of olive oil to bring it back together, to prevent a watery pesto.
- Don't toss the stems! They are totally edible. Just use them in the pesto, or alternatively: chop them finely and sauté with the zucchini for extra texture.
Frequently Asked Questions
Yes! Spinach or kale work well, though the cooking time may vary.
Definitely. Simply skip the Parmesan cheese or swap it for a dairy-free alternative or nutritional yeast. Check if your pasta and pesto of choice are vegan.
Stir in a splash of heavy cream, ricotta, or mascarpone for a richer, creamier sauce.
Swiss Chard Pasta with Lemon-Parmesan Pesto
Equipment
- knife
- cooking pan
- frying pan
- food processor
Ingredients
For the swiss chard pesto
- 8 cups swiss chard (about 1 large bunch), stems and leaves chopped
- ½ cup shelled pistachios
- 1 lemon (zest only)
- ½ cup grated Parmesan cheese (plus more for serving)
- 3 tablespoon basil pesto
- 1 clove garlic (optional)
- Salt and black pepper, to taste
- Olive oil, as needed
For the pasta
- 12 oz penne (or other short pasta)
- 1 zucchini (quartered and sliced)
- fresh basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Make the pesto: While the pasta cooks, place Swiss chard, pistachios, lemon zest, Parmesan, pesto, and garlic (if using) into a food processor. Pulse until smooth, scraping down the sides as needed. If the mixture seems too dry, drizzle in a tablespoon or two of olive oil until creamy. Season with salt and pepper to taste.
- Cook the zucchini: Heat a drizzle of olive oil in a skillet over medium heat. Sauté zucchini (and chopped chard stems, if you didn't already use these in the pesto) for 5-6 minutes, until softened and golden.
- Combine: Toss the cooked pasta with the Swiss chard pesto, adding a splash of reserved pasta water if needed to loosen the sauce. Fold in the zucchini.
- Serve: Plate the pasta and garnish with extra Parmesan cheese and fresh basil leaves.
Video
Notes
- Variation tip: Add toasted pine nuts or walnuts for extra crunch.
- Serving idea: Pair with a crisp green salad or some crusty bread on the side.
Leave a Reply