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© Lillys-Table.com Photo of Rainbow Chard Pesto Pasta
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Rainbow Chard Pesto Pasta

 

Do you miss pesto in the chilly winter months? Rainbow chard and other dark leafy greens are more readily available than basil and make an excellent pesto, too. We use the stalks in this dish as well for their crunchy almost-celery texture. Tossed with pasta and a few root vegetables, this vegan pesto dish is fabulous. If you love cheese, add a generous pinch of parmesan to the pesto and sprinkle a bit on at the end. Otherwise, this recipe is totally vegan.

Ingredients

  • 1 bunch chard, rainbow, or other color
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • 1 carrot, peel
  • 1 turnip, or other root veggie, such as beets, radishes, etc
  • 8 ounces pasta, whole wheat or gluten-free
  • 1 tablespoon salt, divided, mostly for the pasta water
  • ½ cup sliced almonds
  • ½ cup pecan, or walnuts
  • 1 whole lemon, zest and juice
  • 2 tablespoons nutritional yeast, and/or grated parmesan cheese

Serving Size: 2 People



 

Preparation Instructions

Bring a large pot of water up to a boil.

Slice the stalks of the chard into pieces and set aside. Stack up the chard leaves, roll up and slice into strips.

Warm half of the olive oil and garlic in a skillet over medium heat, as soon as the garlic sizzles toss in half of the chard leaves. When they are bright and just wilted, dump everything into a food processor or blender.

Slice the carrots and roots, first into thin long disk slices- the carrots will be diagonal, while the roots will probably be big and round. Next, stack up and slice into thin match-stick strips.

Add a splash more oil to the skillet and toss in your sliced carrots and root sticks. Sauté lightly until they appear tender.

Add the pasta to the boiling water and cook according to the directions until el dente— about 6-10 minutes.

Now back to the food processor/blender…
Add in half of the nuts, the nutritional yeast and/or grated parmesan cheese and the lemon juice (add the zest too, for even more flavor!). Pulse until it becomes pesto-like in texture. Add a splash of the pasta water if it is not blending well.

When the pasta is done, drain it, reserving a cup or so of the pasta water.

Add the remaining chard leaves to the vegetables and sauté until they are wilted. Fold the pesto and pasta into the vegetables, using a splash of the pasta water, if any of the ingredients are clumping.

Sprinkle with the extra nuts and parmesan, if using.