Spaghetti with Chard, Pine Nuts, and Raisins
Quick summer pasta with a twist
Ingredients
- 1 large bunch Swiss Chard (400 grams)
- 1 lb. spaghetti
- 2 tbsp. olive oil
- 4 tbsp. pine nuts (40 grams)
- 4 tbsp. raisins (60 grams)
- 1 pinch chilli flakes
- 4 tsp. lemon juice
- 3 tsp. salt
Instructions
- Wash chard and remove stems from leaves. Chop the stems and leaves and keep in separate piles. Set aside.
- Bring a large pot of water to a boil, add 2 tsp. of salt, and add spaghetti. Cook spaghetti according to package directions.
- In a medium saucepan, heat olive oil and add the chili flakes, pine nuts, and raisins. Saute and toss until nuts begin to toast, about 3 minutes.
- Stir in the chopped chard stems to the pine nuts and raisins and cook for 2-3 more minutes. Add the chard leaves, 1 tsp. salt, and stir. Continue to cook on low heat for 2-3 more minutes until the chard leaves are soft, but not soggy.
- Drain the spaghetti (retain 1/2 cup pasta cooking water) and add cooked spaghetti to chard mixture. Stir to coat the spaghetti and add a bit of the pasta water to thicken the sauce. Taste the sauce and add lemon juice a bit at a time to taste.