Posts Tagged ‘pasta’

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble

BY Jen

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble

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.

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble
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.

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble

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)
      Parmesan, Pecan Crumble:

    • 1/4 cup Panko Bread Crumbs
    • 1/4 cup Chopped Pecans
    • 1/4 cup Grated Parmesan Cheese
    • 1/4 tsp Kosher Salt
Directions
  1. Bring a large pot of salted water to a boil.
  2. Make parmesan, pecan crumble (see below) and set aside
  3. Once boiling, cook pasta until it is al dente (9-11 minutes). Reserve 1/4 cup of the pasta water before straining.
  4. 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).
  5. Add lemon juice and zest to the olive oil.
  6. Add the chopped chard into the skillet and stir until just wilted.
  7. Add strained pasta and the 1/4 c pasta water to the skillet and stir to combine.
  8. Top with the crumble and serve.
    Parmesan, Pecan Crumble:

  1. Mix together all of the crumble ingredients
  2. Heat in a (dry) skillet over medium heat, stirring constantly, until parmesan melts and the crumble turns a golden brown

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble

Lemony Orecchiette with Chard & Parmesan, Pecan Crumble