OK so I still had the swiss chard and garlic scapes from CSA #2 and not a clue what to do with them, and I came across a great recipe via Tastespotting at Jeanette’s Healthy Living decided it was perfect for Summer…fresh, clean, easy. I cut the oil down, and added the pine nuts and parm back in. This is my tweaked version…
Serves – a lotta, i still have 1/2 cup…it goes a long way!
Nutrition – half good, half bad, but all whole foods.
1 bunch garlic scapes*
1 bunch swiss chard* – leaves ONLY
1/4 cup pine nuts
1/4 cup fresh grated parmesan cheese
1/3 cup good quality olive oil
fresh ground salt and pepper, be your own judge
1 package pasta – i used cavatelli that was made fresh down the street, cause i am lucky and live in a neighborhood mostly comprised of old Italians and ex mafia guys.
Step 1 – Blanch swiss chard in a giant pot o water, when you take it out to squeeze/drain, put your pasta in the same water, cook and drain.
Step 2 – throw the chard, scapes and nuts into your food processor and pulse.
Step 3 – Gradually pour your oil into the feeding tube until everything is smooth
Step 4 – Put in a mixing bowl and mix in remaining ingredients, put a TB or so in a bowl of pasta and stir. Voila.