Ingredients
Scale
- 1 1/2 lbs. Swiss chard, stems removed
- 3 large cloves garlic, grated
- 1/2 cup pine nuts, toasted
- 3/4 cup freshly grated Pecorino Romano cheese
- 1 lemon, zested and juiced
- Big pinch of red pepper flakes, plus more for seasoning
- 2/3 cup olive oil
- Kosher salt and black pepper, to taste
- 1 lb. pappardelle
Instructions
- Bring two large pots of salted water to a boil.
- Prepare an ice bath with a colander.
- Blanch the Swiss chard in one pot of the boiling water, about 2 minutes.
- Transfer immediately to the ice water.
- Drain by squeezing the leaves in a ball in a clean kitchen cloth.
- Put the cooked chard, garlic, pine nuts, cheese, lemon zest and juice, and red pepper flakes into the bowl of a food processor.
- Pulse until the mixture begins to break down and come together.
- Add enough olive oil to just get it to come together.
- Season with salt and pepper. Set aside.
- In the meantime, add the pappardelle to the other pot of boiling water.
- Cook until al dente.
- Reserve 1/2 cup cooking liquid, then drain the pasta.
- Return pasta to the pot and add pesto, stirring constantly for about a minute.
- Add pasta liquid if it seems dry.
- Spoon the pasta into bowls, top with additional cheese and red pepper flakes.