Ingredients
Equipment
Method
- Prepare the Swiss chard: Bring a large pot of water to a boil. Rinse the Swiss chard and trim the stems by cutting along each side of the stem from top to bottom. Cut the large leaves in half lengthwise, then cut any extra-large pieces crosswise into smaller pieces.
- Cook the garlic: In a small skillet over medium-low heat, warm the olive oil. Add the smashed garlic cloves and cook for about 3 minutes until lightly browned and fragrant. Flip the garlic, add the red pepper flakes, and cook for another 2 to 3 minutes until the garlic is light brown on the other side.
- Transfer the garlic, pepper flakes, and oil from the skillet to a blender. Let it cool slightly.
- Cook the greens: Once the water is boiling, season it generously with salt. Add the prepared Swiss chard and push it down with tongs to submerge. Boil for 2 to 3 minutes until wilted and dark green. Use tongs to remove the greens without draining the pot. Transfer the greens to a strainer to cool and drain. Keep the water boiling for the pasta.
- Cook the pasta: Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Make the sauce: Add the cooked Swiss chard, 1/2 teaspoon salt, lemon juice, and 1/4 cup of the reserved pasta water to the blender with the garlic and chili oil. Cover the blender with a kitchen towel, leaving the lid slightly ajar, and blend until smooth. Add more pasta water, a tablespoon at a time, if needed to reach a smooth consistency. Taste and adjust seasoning with salt.
- Assemble the pasta: Return the drained pasta to the pot. Pour the sauce over the pasta and add the grated Parmesan cheese. Toss to coat until the cheese melts. Add reserved pasta water, a splash at a time, to create a silky sauce that coats the noodles. The sauce will thicken as it sits, so aim for a slightly looser consistency than desired.
- Serve: Divide the pasta into individual servings and garnish with additional Parmesan cheese.
Notes
This recipe is a great way to use up Swiss chard. If you don't have Swiss chard, spinach or kale can be substituted, though the flavor will be different. Adjust the red pepper flakes to your family's spice preference.