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Pasta with Asparagus, Chard, and Pine Nuts

Kristine Kidd
Extra-virgin olive oil is important to the taste of this dish, so use your favorite one here. Makes 2 servings

Ingredients
  

  • 4 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 big pinches red pepper flakes
  • 1 bunch chard, ribs and stems discarded, leaves chopped
  • Coarse kosher salt and freshly ground black pepper
  • 1 bunch asparagus, ends trimmed, but into 1½-inch lengths
  • 6 ounces gluten-free rotini or penne pasta
  • cup chopped fresh basil
  • 1 tablespoons fresh lemon juice
  • 2 tablespoons toasted pine nuts
  • Coarsely grated Parmesan cheese

Instructions
 

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallot and red pepper flakes and sauté until the shallot begins to soften, about 2 minutes. Add the chard leaves, sprinkle with salt and pepper and stir to coat with the oil. Add ¼ cup water. Cover, reduce the heat to medium-low and cook until the chard is tender, about 6 minutes.
  • Meanwhile, add the asparagus to a large pot of boiling salted water and cook until just tender-crisp, about 3 minutes. Using a slotted spoon transfer the asparagus to a bowl. Add the pasta to the boiling water and stir. Cover and return to a boil. Uncover and cook until the pasta is almost tender but still firm to the bite, about 6 minutes for rotini and 7 minutes for penne. Reserve about ½ cup of the pasta cooking liquid. Drain the pasta.
  • Add the asparagus to the chard and stir over medium heat to warm. Add the pasta and stir to combine. Mix in the basil, lemon juice, and remaining 2 tablespoons of oil, adding some of the reserved pasta liquid if dry. Season to taste with salt and generously with pepper. Divide the pasta between 2 plates. Sprinkle with the pine nuts and cheese and serve.
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