This pasta recipe was inspired by the offerings at my local winter farmer's market yesterday morning (along with my friend's love of chestnuts!) It's a delicious and healthy combination of flavors, and although the addition of butter is not exactly a "good" fat, it takes only a small amount of brown butter, with its sweet, nutty flavor, to create the perfect finish.
Ingredients
- 1 T. olive oil
- 1 1/2 yellow onions or 1 large, small dice
- 1/2 t. salt + to taste
- 1/4 t. pepper + to taste
- 1 leek, halved and thinly sliced, white part only
- 2 cups sunchokes, peeled, halved lengthwise and thinly sliced (about 5-6 medium-small tubers)
- 3 garlic cloves
- 1/2 c. white wine
- 1 bunch swiss chard, stemmed and sliced into 2" ribbons
- 2-3 cups vegetable stock
- 1 cup chestnuts, roasted and peeled and crumbled/sliced into 1/4ths (about 10-12 chestnuts)
- 8 oz pasta, preferably sprouted wheat papardelle or whole wheat fettucini
- 1 T. fresh thyme, finely chopped
- 2 T. unsalted butter
- 3/4 c. parmesan reggiano, grated or shaved
Preparation
- Heat olive oil at med-high heat in large flat sauté pan with tall rim.
- Add onions, 1/2 t. salt, 1/4 t. pepper. Saute 4-5 minutes until translucent.
- Add leek, sunchokes, and garlic and saute until begins to soften, 3-4 minutes.
- Add wine and continue to cook until pan is dry.
- Add swiss chard, saute 2-3 minutes.
- Add 1 cup vegetable stock and chestnuts, cover, and cook until chard is wilted and softened, 10-15 minutes. Continue to add stock so that pan retains some liquid.
- While chard mixture is cooking, cook pasta according to directions. Drain.
- While chard mixture is cooking, heat butter in small saucepan at medium-low heat. When butter is a medium brown color remove from heat and strain sediment through a cheese cloth.
- Once chard and pasta are cooked, combine and add thyme and 1/2 c. parmesan; add additional stock as needed to retain some liquid.
- Plate pasta immediately and top with equal amounts of brown butter sauce. Garnish with additional parmesan reggiano.
Servings: 4 entrée servings (or 8 as starter)
Related Posts:
Comments