Was so disappointed!!!! I'm a huge pesto fan, a huge chard fan, so I thought this would be amazing. Walnuts are bitter, putting with a bitter green is just too bitter! You couldn't taste anything other than bitter disappointment.
Swiss Chard Pesto Pasta
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.
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- Calories: 416
- Calories from fat: 56%
- Protein: 12g
- Fat: 26g
- Saturated fat: 3.8g
- Carbohydrate: 36g
- Fiber: 5.6g
- Sodium: 503mg
- Cholesterol: 5mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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