Pesto & Goat Cheese Fusilli with Chard

Pesto & Goat Cheese Fusilli

with Chard

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 930 Cals/serving
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Two ingredients come together to make the sauce for this pasta: a basil, cashew, and pine nut pesto (rich with aromatic, nutty flavor), and creamy goat cheese. The quick-cooking dish gets more delicious pops of green from sautéed chard.

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Pesto & Goat Cheese Fusilli with Chard
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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Grate the Pecorino cheese on the small side of a box grater.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the chard:
3 Cook the chard:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced chard stems, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped chard leaves and 1/4 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves are wilted. Turn off the heat.

Finish the pasta:
4 Finish the pasta:

Add the cooked pasta, pesto, goat cheese, and half the reserved pasta cooking water to the pan of cooked chard. Stir until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Garnish the finished pasta with half the grated Pecorino cheese (you will have extra cheese). Enjoy!

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the chard:
3 Cook the chard:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced chard stems, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped chard leaves and 1/4 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves are wilted. Turn off the heat.

4 Finish the pasta:

Add the cooked pasta, pesto, goat cheese, and half the reserved pasta cooking water to the pan of cooked chard. Stir until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Finish the pasta:
Serve your dish:
5 Serve your dish:

Garnish the finished pasta with half the grated Pecorino cheese (you will have extra cheese). Enjoy!