Fresh Beet Pasta with Swiss Chard, Goat Cheese & Walnuts

Fresh Beet Pasta

with Swiss Chard, Goat Cheese & Walnuts

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The Swiss are known for many things: chocolate, neutrality, fine watches and delicious chard. Well, not really. The vegetable itself isn’t native to Switzerland, but gets its monicker from the 19th Century botanist who recorded its scientific name. In this recipe, we’ve paired chard with delicious beet pasta. Beets and chard are vegetable siblings, both descended from the same plant. Their complementary flavors provide an earthy counterpoint to tangy goat cheese and toasted walnuts.

Get Cooking
fresh
ingredients
Fresh Beet Pasta with Swiss Chard, Goat Cheese & Walnuts
Title
  • 3 cloves Garlic
  • 1 Lemon
  • 1 Yellow Onion
  • ½ bunch Swiss Chard
  • ½ lb Red Beets
  • ¼ cup Walnuts
  • ½ lb Fresh Beet Linguine
  • 2 Tbsps Butter
  • 2 oz Goat Cheese, Crumbled
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and small dice the beets and onion. Separate the chard leaves from the stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Roughly chop the walnuts.
Toast the walnuts:
2 Toast the walnuts:
Heat a large, dry pan on medium-high until hot. Add the walnuts and toast for 1 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted walnuts to a small bowl and set aside. Wipe out the pan.
Start cooking the vegetables:
3 Start cooking the vegetables:
In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on high until hot. Add the beets and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the beets are slightly softened. Add the onion and garlic and season with salt and pepper. (If your pan looks dry, add an additional teaspoon of olive oil.) Cook, stirring frequently, 4 to 6 minutes, or until the vegetables have softened.
Finish cooking the vegetables:
4 Finish cooking the vegetables:
To the pan of vegetables, add the chard stems and cook 2 to 3 minutes or until softened; season with salt and pepper. Stir in the chard leaves and lemon zest and season with salt and pepper. Cook 2 to 3 minutes, or until the leaves have wilted. Remove from heat and set aside in a warm place.
Cook the pasta:
5 Cook the pasta:
Add the pasta to the boiling water and cook 3 to 4 minutes, or until just shy of al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and transfer the cooked pasta to the pan of vegetables.
Finish & plate your dish:
6 Finish & plate your dish:
Heat the pan of vegetables and noodles on medium and add the butter, juice of 2 lemon wedges, half the toasted walnuts and ½ cup of reserved pasta water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta absorbs the liquid. (If the pasta mixture looks dry, add up to an additional ½ cup of pasta cooking water to achieve your desired consistency). Remove from heat. To plate your dish, divide the pasta between 2 plates. Garnish with the goat cheese, remaining toasted walnuts and remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and small dice the beets and onion. Separate the chard leaves from the stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Roughly chop the walnuts.
2 Toast the walnuts:
Heat a large, dry pan on medium-high until hot. Add the walnuts and toast for 1 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted walnuts to a small bowl and set aside. Wipe out the pan.
Toast the walnuts:
Start cooking the vegetables:
3 Start cooking the vegetables:
In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on high until hot. Add the beets and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the beets are slightly softened. Add the onion and garlic and season with salt and pepper. (If your pan looks dry, add an additional teaspoon of olive oil.) Cook, stirring frequently, 4 to 6 minutes, or until the vegetables have softened.
4 Finish cooking the vegetables:
To the pan of vegetables, add the chard stems and cook 2 to 3 minutes or until softened; season with salt and pepper. Stir in the chard leaves and lemon zest and season with salt and pepper. Cook 2 to 3 minutes, or until the leaves have wilted. Remove from heat and set aside in a warm place.
Finish cooking the vegetables:
Cook the pasta:
5 Cook the pasta:
Add the pasta to the boiling water and cook 3 to 4 minutes, or until just shy of al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and transfer the cooked pasta to the pan of vegetables.
6 Finish & plate your dish:
Heat the pan of vegetables and noodles on medium and add the butter, juice of 2 lemon wedges, half the toasted walnuts and ½ cup of reserved pasta water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta absorbs the liquid. (If the pasta mixture looks dry, add up to an additional ½ cup of pasta cooking water to achieve your desired consistency). Remove from heat. To plate your dish, divide the pasta between 2 plates. Garnish with the goat cheese, remaining toasted walnuts and remaining lemon wedges. Enjoy!
Finish & plate your dish: