Happy Friday! It has been awhile since I have posted a recipe and I think it is overdue. It has felt like Spring in Austin for a while already. The temperature been in the mid 70s to mid 80s for close to a month, which is crazy! Because it has been so warm, I have already moved from wintery foods to fresh, Spring meals. I do realize that it is still winter for some though, so this dish is a good compromise. Fresh and lemony, but still a nice comforting meal for those of you that are still dealing with the cold.
I got some beautiful chard in my CSA box and it was wonderful in this pasta, but spinach or kale would probably be equally as delicious! We had this as a main course, but it would be great as a side dish as well.
Ingredients
Serves 2-3 as a main dish
- 2 cups Orecchiette Pasta (uncooked)
- 4 cups Roughly Chopped Chard
- 1/4 cup Lemon Juice
- 1 tsp Lemon Zest
- 3 tbsp Olive Oil
- 3 Garlic Cloves, Halved Vertically
- 1/4 cup Pasta Water (reserved from cooking orecchiette)
- 1/4 cup Panko Bread Crumbs
- 1/4 cup Chopped Pecans
- 1/4 cup Grated Parmesan Cheese
- 1/4 tsp Kosher Salt
-
Parmesan, Pecan Crumble:
Directions
- Bring a large pot of salted water to a boil.
- Make parmesan, pecan crumble (see below) and set aside
- Once boiling, cook pasta until it is al dente (9-11 minutes). Reserve 1/4 cup of the pasta water before straining.
- While pasta is cooking, bring the olive oil and garlic to medium heat in a large skillet and cook (stirring constantly) until garlic starts to brown, about 5 minutes. Once garlic is slightly brown, remove it and discard (you are just using it to flavor the oil).
- Add lemon juice and zest to the olive oil.
- Add the chopped chard into the skillet and stir until just wilted.
- Add strained pasta and the 1/4 c pasta water to the skillet and stir to combine.
- Top with the crumble and serve.
- Parmesan, Pecan Crumble:
- Mix together all of the crumble ingredients
- Heat in a (dry) skillet over medium heat, stirring constantly, until parmesan melts and the crumble turns a golden brown
Maria
3/11/16 at 11:43 amHi Jen-
Such a beautiful post,(with awesomely laid out photos).
Great job! I’ll be trying out your recipe soon-
Maria Ricci
Mariariccihealth.com
Jen
3/11/16 at 11:55 amThanks Maria, I hope you try it!
Allie Kleinman
3/11/16 at 11:45 amYUM! This looks delicious Jen!
Jen
3/11/16 at 11:56 amThanks Allie :)
Emma {Emma's Little Kitchen}
3/11/16 at 12:37 pmSuch a gorgeous spring meal! Yum :)
Jen
3/11/16 at 12:52 pmThank you Emma!
Christine
3/11/16 at 2:14 pmLooks good!! Going to make it this weekend!!
Jen
3/11/16 at 2:53 pmGreat! Let me know how you like it.
provokeasmileblog
3/11/16 at 2:47 pmThis looks delicious and just like spring :) Will definitely be trying this recipe!
Jen
3/11/16 at 2:53 pmI hope you like it :)
Dave
3/11/16 at 4:01 pmThis recipe looks so good and fresh. Will definitely try this out!
Jen
3/11/16 at 4:18 pmThanks Dave, I hope you do!
Lola Bell
3/11/16 at 4:26 pmYour website is very clean and pretty. Love the styled photography. Anything with pecans and I sold!
Jen
3/11/16 at 10:06 pmYou are so sweet Lola, thanks!
Marci
4/8/16 at 9:45 amThis looks so fresh and simple, love it!
Jen
4/8/16 at 11:09 amIt really is! I hope you try it :)
chloe | boxwood avenue
4/9/16 at 1:16 amYum yum yum 10,000 times! Orechiette pasta is possibly my favorite kind of pasta! Great recipe!
Jen
4/9/16 at 9:58 amIsn’t it great? I feel like it is an under appreciated pasta :)
Tess
4/11/16 at 6:25 pmJust made this for dinner and it was amazing! I LOVE lemon with pasta, and that pecan crumble was to die for!
Jen
4/11/16 at 7:28 pmI’m so glad you liked it! Yeah, I could put that crumble on everything ;)