Creamy Swiss Chard Pasta
Creamy Swiss Chard Pasta. One of the oldest but best pasta dishes in our archives. It’s simple, but it’s so so good. A creamy rainbow Swiss chard sauce topped fresh basil leaves and lots of black pepper. One big bowl of saucy, creamy goodness. And it’s the middle of the week which means a pasta pick me up is super necessary, you know?!
So this is honestly one of my favorite pasta dishes. I have asked for it on my birthday in the past, that is how much I love it. It’s one of those hearty, green, and creamy pastas. It’s a simple one, but honestly sometimes those are the best. And it is really isn’t THAT simple.
This pasta is done up in a decadent creamy, cognac sauce. Toss in rainbow Swiss chard and topped with lots of fresh basil to make it summery. Add plenty of fresh cracked pepper. Like I said, kinda simple, but just absolutely delicious and even a little fancy to serve up on the weekend.
Tonight I am enjoying this pasta back at the beach. It is a bit overcast tonight, but I am honestly just happy to be here…as always. This weekend is looking pretty nice in terms of weather though and I am super excited to have lots of good eats, good cocktails, and go out to the bars. There aren’t a ton of summer weekends left, so got to soak them up and enjoy them while we still can !!
Cheers to making it midway through the work week !! We are almost to Friday guys !!
Ingredients
4 pounds Swiss chard; trimmed and cleaned
1/4 cup olive oil
1 large shallot; chopped
1/3 cup cognac
3/4 cup milk
1 cup heavy cream
salt and pepper
2 tablespoons walnut oil
1 pound pasta
fresh basil leaves for serving
Directions
In a large pot, heat the olive oil and add the shallots. Sauté for 5 - 7 minutes over low heat until shallots are translucent. Increase the heat to high and add the cognac. Boil to reduce alcohol for a few minutes.
Add the milk and Swiss chard leaves to the pot. Cover and steam over medium heat, turning frequently with tongs. When leaves are completely wilted (about 8 minutes), increase the heat and boil until the liquid is rich tasting. Add the heavy cream, walnut oil, salt, and pepper.
Cook the pasta and drain. Add to the pot with the Swiss chard leaves. Toss to combine. Taste and adjust seasonings. Serve topped with fresh basil leaves.
