Chard Stalks And Garlic Scape Pasta Food

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PASTA WITH GARLIC-SCAPE PESTO



Pasta with Garlic-Scape Pesto image

Provided by Ian Knauer

Categories     Cheese     Garlic     Nut     Parmesan     Tree Nut     Pistachio     Fall     Spring     Healthy

Yield Serves 6 to 8 (makes 1 1/2 cups pesto)

Number Of Ingredients 7

For the pesto
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti

Steps:

  • Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
  • In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

CHARD STALKS AND GARLIC SCAPE PASTA



Chard Stalks and Garlic Scape Pasta image

A quick, easy and delicious way to use the otherwise unused portion of chard. Use whatever type of pasta you'd like. Garlic can be substituted for garlic scapes. Serve with shredded Parmesan cheese.

Provided by alyssakim

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 7

1 cup Swiss chard stalks, cut into 1 1/2-inch pieces
1 (5 ounce) package dry vermicelli pasta
1 tablespoon butter
1 tablespoon olive oil
¼ large onion, chopped
2 garlic scapes, sliced
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
  • Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
  • Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.5 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 43.2 mg, Sugar 1.8 g

PENNE WITH SWISS CHARD AND GARLIC



Penne with Swiss Chard and Garlic image

Categories     Garlic     Pasta     Tomato     Quick & Easy     High Fiber     Summer     Chard     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Steps:

  • Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
  • While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

CHARD STALKS AND GARLIC SCAPE PASTA



Chard Stalks and Garlic Scape Pasta image

A quick, easy and delicious way to use the otherwise unused portion of chard. Use whatever type of pasta you'd like. Garlic can be substituted for garlic scapes. Serve with shredded Parmesan cheese.

Provided by alyssakim

Categories     Pasta Main Dishes

Time 35m

Yield 4

Number Of Ingredients 7

1 cup Swiss chard stalks, cut into 1 1/2-inch pieces
1 (5 ounce) package dry vermicelli pasta
1 tablespoon butter
1 tablespoon olive oil
¼ large onion, chopped
2 garlic scapes, sliced
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
  • Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
  • Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.5 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 43.2 mg, Sugar 1.8 g

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