Swiss Chard Pasta with Lemon-Parmesan Pesto
Quick and flavorful Swiss chard pasta. A healthy, vegetarian dinner you can whip up in just 20 minutes – perfect for busy weeknights.
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.