From mid-June, Quebec Swiss chard begins to be available in the markets. It’s a little-known vegetable that is yet so delicious and versatile. Here, I make a very simple pasta casserole, perfect for weeknights.
Ingredients
- 454 g rigatoni
- 1 drizzle of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 bunch Swiss chard (stems and leaves), minced
- 1 cup black olives, roughly chopped
- 2 preserved lemons (peel only), chopped
- 3 tbsp. tablespoons of store-bought black olive tapenade
- Juice of 1/2 lemon
- Coarsely chopped walnuts, to taste
- Grated Parmesan, to taste
- Salt, pepper
Preparation
- 1. Cook the pasta in boiling salted water until al dente. Drain and reserve.
- 2. Meanwhile, in a large skillet, sauté the onion in olive oil over medium-high heat until translucent. Add the rest of the ingredients, except the nuts and parmesan. Cook for 10 to 15 minutes, over medium-high heat, or until the Swiss chard is very tender.
- 3. Add the pasta to the Swiss chard filling and mix. Season well and serve with walnuts and parmesan, to taste.
Published in The Press+ on June 29, 2017.
Source: recipe by Sophie Ducharme.