Spicy Linguine with Swiss Chard and Mint Pesto

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You'll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.