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Chard and Pesto:
2 lb. Swiss chard
1 c. loosely packed fresh basil leaves
1/4 c. loosely packed fresh mint leaves
4 plump cloves garlic, 2 peeled and crushed, 2 peeled and sliced
10 T. extra-virgin olive oil
1 1/2 t. kosher salt
1/3 c. sliced almonds, toasted
1/2 t. peperoncino flakes, or to taste
Pasta:
1 batch (1 1/2 lb.) Homemade Strangozzi
extra-virgin olive oil, for finishing
1 c. freshly grated parmigiano-reggiano, plus more for serving
Bring large pot of well-salted water (6 qt. + 1 T. salt) to boil. Rinse
and drain chard, cut off stems. If central rib is thick and tough, cut
it out. Pile up leaves and slice them crosswise into strips about 1"
wide. When water boils, heap chard into pot and stir, submerging the
strips. Return to boil and cook until tender, about 10 minutes. With
strainer remove chard and drop into colander. Turn off heat and save
pot of hot water for cooking strangozzi. When chard has drained and
cooled a bit, squeeze by handfuls, pressing out the liquid. Loosen the
clumps and pile in the colander. For pesto: Put basil, mint, crushed
garlic, 3 T. olive oil, and 1 t. salt into food processor. Process to a
chunky paste, about 10 seconds. Add almonds and process for 10 seconds
until you have a smooth, bright green paste. Pour remaining 7 T. olive
oil into large skillet set over medium-high heat. Scatter in the sliced
garlic and cook for 1-2 minutes, until it is sizzling. Drop in the
chard, season with peperoncino, and the remaining ½ t. salt, and stir.
Ladle in 1/2 c. hot water from pot and bring to a boil. Cook rapidly
for several minutes, until water has reduced by half. Lower heat to
simmer. Bring chard cooking water back to boil. Add strangozzi,
stirring and separating the strands. Cover pot and rapidly return water
to boil. Set cover ajar and cook about 5 minutes, stirring occasionally
until barely al dente. With strainer and tongs remove strangozzi from
water, drain a moment, and drop into skillet with simmering chard. Toss
together quickly and spread all the herb-almond pesto on top. Rinse out
the food processor bowl with 1/2 c. hot water from pot and pour that
into pasta. Over low heat, toss pasta, chard, and pesto together for
1-2 minutes until strangozzi are all coated and perfectly al dente. If
dressing is soupy, reduce it quickly over high heat
2 lb. Swiss chard
1 c. loosely packed fresh basil leaves
1/4 c. loosely packed fresh mint leaves
4 plump cloves garlic, 2 peeled and crushed, 2 peeled and sliced
10 T. extra-virgin olive oil
1 1/2 t. kosher salt
1/3 c. sliced almonds, toasted
1/2 t. peperoncino flakes, or to taste
Pasta:
1 batch (1 1/2 lb.) Homemade Strangozzi
extra-virgin olive oil, for finishing
1 c. freshly grated parmigiano-reggiano, plus more for serving
Bring large pot of well-salted water (6 qt. + 1 T. salt) to boil. Rinse
and drain chard, cut off stems. If central rib is thick and tough, cut
it out. Pile up leaves and slice them crosswise into strips about 1"
wide. When water boils, heap chard into pot and stir, submerging the
strips. Return to boil and cook until tender, about 10 minutes. With
strainer remove chard and drop into colander. Turn off heat and save
pot of hot water for cooking strangozzi. When chard has drained and
cooled a bit, squeeze by handfuls, pressing out the liquid. Loosen the
clumps and pile in the colander. For pesto: Put basil, mint, crushed
garlic, 3 T. olive oil, and 1 t. salt into food processor. Process to a
chunky paste, about 10 seconds. Add almonds and process for 10 seconds
until you have a smooth, bright green paste. Pour remaining 7 T. olive
oil into large skillet set over medium-high heat. Scatter in the sliced
garlic and cook for 1-2 minutes, until it is sizzling. Drop in the
chard, season with peperoncino, and the remaining ½ t. salt, and stir.
Ladle in 1/2 c. hot water from pot and bring to a boil. Cook rapidly
for several minutes, until water has reduced by half. Lower heat to
simmer. Bring chard cooking water back to boil. Add strangozzi,
stirring and separating the strands. Cover pot and rapidly return water
to boil. Set cover ajar and cook about 5 minutes, stirring occasionally
until barely al dente. With strainer and tongs remove strangozzi from
water, drain a moment, and drop into skillet with simmering chard. Toss
together quickly and spread all the herb-almond pesto on top. Rinse out
the food processor bowl with 1/2 c. hot water from pot and pour that
into pasta. Over low heat, toss pasta, chard, and pesto together for
1-2 minutes until strangozzi are all coated and perfectly al dente. If
dressing is soupy, reduce it quickly over high heat