BASIL CHARD PESTO PASTA with TOASTED PINE NUTS

by | Aug 7, 2024 | Citrus, Herbs, Noodles, Pasta, Pesto, Recipes, Vegetarian | 0 comments

This made me happy. We grow a lot of basil every year. Rows and rows of basil that primarily go into pestos and sauces. This year was tough. We lost almost all our basil in early June. The rain just pounded down on the delicate plants and many of them had to be pulled. So, being crazy committed to pestos, I planted again. This time winning despite rains, 100 degree days and basil loving bugs. Our plants are about waist high now. By the end of summer, they will be taller than me. We decided it was time to enjoy some of our herbs and quickly pulled together this simple pasta dish. It’s easy and so delicious and most definitely a dish that will make you happy. If you have any leftover, it gets even better the next day ~ and amazing when served chilled. Enjoy this dish with grilled chicken or fish, a nice salad or sliced tomatoes. Cheers to summer!!

Serves 4-5 portions

INGREDIENTS

  • 1 lb spaghetti, (please note: reserve 1/2 cup starchy pasta water)
  • 1 T butter
  • 2-3 T salt
  • 2 C fresh organic basil leaves, packed. Washed and dried.
  • 1 C fresh organic chard leaves, stems and ribs removed. Washed and dried.
  • 1/2 C fresh organic parsley
  • 1 C romano or parmesan, freshly shredded. Plus more for serving
  • 3/4 C extra virgin olive oil, plus 2 T more to drizzle on pasta
  • 1/2 C pine nuts, lightly toasted (plus more for garnish)
  • 2 T fresh garlic (approximately 4 cloves fresh garlic cloves — or more if you like it garlicky)
  • 1/4 C fresh lemon juice (or more as needed)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp black pepper
  • red pepper flakes (optional)
In a large stock pot, add water and several tablespoons of salt. Cook the pasta until al dente (approximately 10 minutes). While pasta is cooking, make pesto. Place basil, chard and parsley into your blender or food processor. Add romano, nuts, garlic, lemon juice, olive oil, salt, and pepper. Process until well incorporated and smooth. Taste for seasoning and add more salt if so desired. Before pasta has completely cooked, pull out a 1/2 cup of the cooking water and set aside. In a colander, drain the pasta. In a large mixing bowl, add drained pasta and toss with 2 tablespoons of olive oil. In a large saute pan over very low heat, add the pesto, 1 tablespoon butter and 1/4 cup of the reserved pasta water. Stir to combine. Add the pasta and toss to coat. If you need to loosen the pesto a little more, you can add small amounts of reserved pasta water to get desired consistency. Again, taste for seasoning.  To serve, dish up equal amounts of pasta into pasta bowls. Garnish with more shredded romano, pine nuts, basil leaves. Drizzle with olive oil and a sprinkle of red pepper flakes.

COOK’S NOTES:

  • If you do not have chard or are not a fan of chard,  you can simply increase the basil to 3 cups.
  • If you have nut allergies, this recipe can be made without the pine nuts.
  • If you do not have pine nuts, good substitutes are toasted walnuts or hazelnuts.

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