Farfalle with Swiss Chard Pesto

Farfalle with Swiss Chard Pesto
Farfalle with Swiss Chard Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.5-2

    cups farfalle, cooked al-dente with salt ( or any pasta of choice. Use gf pasta for a gf meal)

  • 5

    big Swiss chard leaves and ribs

  • 4

    cloves of garlic

  • 1

    teaspoon olive oil or organic canola oil

  • 1/4

    teaspoon salt or to taste

  • 1/2

    teaspoon chili flakes or black pepper

  • 1/2

    cup packed basil ( or use 2 Tablespoons basil pesto)

  • 1/4

    cup raw cashews

  • 1-2

    Tablespoons Extra virgin olive oil

  • 1/4

    + cup water (coz my blender needs some water to blend well. and hence made about 1 cup of pesto)

Directions

Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt. Blend with basil, pepper, EVOO, cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color. Cook pasta, and serve topped with the pesto. Garnish with some powdered Raw cashew mixed with nutritional yeast and pepper flakes.

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