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Swiss Chard Pesto Pasta

Photo: Thomas J. Story; Styling: Kevin Crafts
Total time 15 mins
Yield Serves 4
Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of pasta.


  • 2 large garlic cloves
  • 2 cups packed chopped Swiss chard leaves
  • 1/2 cup chopped walnuts
  • 1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces whole-wheat angel hair pasta, cooked according to package directions

Nutrition Information

  • calories 416
  • caloriesfromfat 56 %
  • protein 12 g
  • fat 26 g
  • satfat 3.8 g
  • carbohydrate 36 g
  • fiber 5.6 g
  • sodium 503 mg
  • cholesterol 5 mg

How to Make It

  1. Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.

  2. Note: Nutritional analysis is per serving.