Bow Tie Pasta with Sautéed Chard and Toasted Almonds

By mm_food4me

This dish tastes like freshly sauced ravioli without all the work.
The chard, nuts, herbs and cheese all go beautifully with the bow ties.

Ingredients

• 2 large bunches fresh chard leaves
• 2 T olive oil
• 2 T butter
• 1 medium onion, coarsely chopped
• 3 cloves garlic, minced
• 1 T tomato paste or 2 T finely chopped sun-dried tomatoes
• 1 T lemon juice
• 1/4 cup chicken broth
• 10 oz. bow tie noodles
• 3/4 cup freshly grated Parmesan or Asiago cheese
• 3 T chopped fresh Italian parsley
• 2 tsp. finely chopped fresh marjoram
• 1 tsp. chopped fresh thyme
• 1 T minced chives
• salt and freshly ground pepper to taste
• 1/2 cup chopped toasted almonds

Details

Adapted from reneesgarden.com

Preparation

Step 1

Cut out center ribs and stems of chard, and cut ribs and stems into thin slices. Slice chard leaves into 1/2 inch strips. In a large skillet heat oil and butter and add onion and garlic. Sauté until fragrant, about 2-3 minutes. Add chard stems and sauté, stirring, for 4-5 minutes until wilted. Stir in tomato paste or sundried tomatoes, lemon juice and chicken broth. Heat thoroughly.

In a large pot, bring 3 to 4 quarts of lightly salted water to a boil. Add bow ties and cook until done al dente. Drain noodles, combine with chard mixture, Parmesan or Asiago cheeses, and herbs. Heat through; add salt and pepper to taste. Transfer to a serving dish and sprinkle with the nuts. Add a little additional cheese, if desired.