Whole Wheat Pasta with Chard and Pine Nuts

Serves 4


  • Bring a large pot of generously-salted water to a boil. Cook pasta until al dente, 9 to 10 minutes. Do not drain.
  • While water is coming to a boil, slice stems out of chard leaves and cut stems into 2-inch lengths. Chop leaves.
  • Heat oil in a large sauté pan over medium. Add anchovies; break them up with a spoon until they dissolve in oil. Add garlic and chard stems; cook until just tender, about 3 minutes. Add chard leaves and salt. Cook, stirring, until leaves start to wilt, about 3 minutes. Reduce heat to low until pasta is finished cooking.
  • When pasta is ready, use tongs to transfer it to the pan with chard. With a measuring cup or ladle, add enough pasta water to coat pasta and fully wilt leaves. Toss pasta with leaves. Serve topped with pine nuts, a drizzle of oil, and, if desired, crushed red pepper and flaky sea salt.

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