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Pappardelle with Swiss Chard, Onions, and Goat Cheese |
Prep Time: 20 min Cook Time: 20 min
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Yield:4
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INGREDIENTS: |
12 oz |
pappardelle or fettuccine |
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2 tbsp |
olive oil |
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1 |
small red onion, thinly sliced |
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2 |
garlic cloves, sliced |
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2 bunches |
Swiss chard, stems discarded and leaves cut into 1in strips |
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Kosher salt and black pepper |
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4 oz |
fresh goat cheese, crumbled |
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DIRECTIONS:
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3-5 minutes.
- Add the chard and 1/4 tsp each salt and pepper and cook, tossing frequently, until tender, 3-5 minutes more.
- Add the chard mixture, 3 oz of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 tsp salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry).
- Serve sprinkled with the remaining ounce of goat cheese.
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