Whole-Wheat Pasta with braised squash, chard, and pistachios

Whole-Wheat Pasta with braised squash, chard, and pistachios

21b20d45a8171fdc4ad568ff856d81ad

Ingredients:

  • ¾ pound whole-wheat pasta
  • 5 tablespoons unsalted butter
  • 2 leeks (white and light green parts only) halved and sliced
  • 1 small bunch Swiss chard, stems, chopped and leaves sliced, separated
  • Kosher salt and black pepper
  • ½ kabocha squash (about 2 pounds) peeled and cut into ¾-inch pieces
  • 1 ½ cups low-sodium vegetable broth
  • 2 ounces pecorino, grated (about ½ cup), plus more for serving
  • 1/3 cup roasted pistachios, chopped

Directions:

  1. Cook the pasta according to the package directions. Drain and return to the pot.
  2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered until the squash is tender, 8 to 10 minutes.
  3. Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and ½ teaspoon salt to the pasta and toss to coat.
  4. Serve topped with pistachios.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s