We have signed up for Plow to Porch which provides amazing local produce every week, along with recipes to accompany them. A (somewhat) recent box contained rainbow chard and leeks, both of which I had never tried. I used their recipe for this pasta, and LOVED IT! I have since made it a couple of times (whenever the ingredients are supplied) and it is definitely a crowd-pleaser. Both my foodie baby and my picky girl ate it! Victory!!Ingredients:
2 TB unsalted buter
1/2 lb penne pasta
1 lb chard, leaves and stems separated and both thinly sliced
1 cup leeks, thinly sliced, white and pale green parts
3 large garlic cloves, minced
1/4 tsp red pepper flakes (optional)
1/3 c chicken broth (or vegetable broth if you prefer)
2/3 c heavy cream
1 TB walnut oil or similar nut oil (I did not have any of this, but I'm sure it would be awesome)
salt and freshly ground pepper
1/2 lb penne pasta, cooked and drained (according to package directions)
3 TB toasted walnut pieces
2 TB fresh tarragon or parsley or a combination of both (didn't have this either)
Freshly grated Parmesan cheese (optional--highly suggested!)
Directions:
1. Melt butter over medium-low heat in a skillet that has a lid.
2. Add leek, chard stems, and salt and pepper to taste.
3. Cut a piece of waxed paper to fit your skillet and place it over the vegetables. Cover the skillet with the lid and cook for five minutes.
4. Remove the cover and waxed paper, add the chard leaves, garlic, red pepper flakes, and broth, and simmer the mixture stirring occasionally for five minutes (uncovered).
5. Increase the heat to high and reduce the liquid until it is almost evaporated. Add the cream and walnut oil and simmer over medium heat, stirring, until thickened. Season again with salt and pepper.
6. Toss the pasta into the sauce and throw in the walnuts. Top with parmesan and fresh herbs.
Enjoy!
