Reprinted from Blue Apron
The Swiss are known for many things: chocolate, neutrality, fine watches and delicious chard. Well, not really. The vegetable itself isn’t native to Switzerland, but gets its moniker from the 19th Century botanist who recorded its scientific name. In this recipe, we’ve paired chard with delicious beet pasta. Beets and chard are vegetable siblings, both descended from the same plant. Their complementary flavors provide an earthy counterpoint to tangy goat cheese and toasted walnuts.
Makes 2 servings; about 700 calories per serving
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and small dice the beets and onion. Separate the chard leaves from the stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Roughly chop the walnuts.
Heat a large, dry pan on medium-high until hot. Add the walnuts and toast for 1 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted walnuts to a small bowl and set aside. Wipe out the pan.
In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on high until hot. Add the beets and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the beets are slightly softened. Add the onion and garlic and season with salt and pepper. (If your pan looks dry, add an additional teaspoon of olive oil.) Cook, stirring frequently, 4 to 6 minutes, or until the vegetables have softened.
To the pan of vegetables, add the chard stems and cook 2 to 3 minutes or until softened; season with salt and pepper. Stir in the chard leaves and lemon zest and season with salt and pepper. Cook 2 to 3 minutes, or until the leaves have wilted. Remove from heat and set aside in a warm place.
Add the pasta to the boiling water and cook 3 to 4 minutes, or until just shy of al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and transfer the cooked pasta to the pan of vegetables.
Heat the pan of vegetables and noodles on medium and add the butter, juice of 2 lemon wedges, half the toasted walnuts and ½ cup of reserved pasta water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta absorbs the liquid. (If the pasta mixture looks dry, add up to an additional ½ cup of pasta cooking water to achieve your desired consistency). Remove from heat. To plate your dish, divide the pasta between 2 plates. Garnish with the goat cheese, remaining toasted walnuts and remaining lemon wedges. Enjoy!