Monday, 22 July 2019

Pasta with Swiss Chard & Feta Cheese

This is a kind of hybrid dish, with the flavour profile of spanakopita, but more or less the method of spaghetti carbonara. We enjoyed it very much, especially since I have decided that pasta is now only an occasional treat. As such, it's a little fussier then most of the pasta recipes I make, but only in that the herbs and vegetables take a certain amount of time to chop. I decided to get the herbs dealt with before I even turned on the stove, and I think that was a good plan.

I used capellini which meant that I put the Swiss chard stems and leaves into the boiling water before I added the capellini, as it cooks in only 2 minutes. Most types of pasta will take longer though, and should go in first.

2 or 3 servings
30 minutes prep time

Capellini with Swiss Chard & Feta Cheese

Prepare the Vegetables:
2 tablespoons finely minced fresh dill
2 tablespoons finely minced fresh mint
1/4 cup finely chopped fresh parsley
3 or 4 green onions or 1/3 cup finely chopped chives
225 grams (1/2 pound) Swiss chard

Wash, trim, and mince the herbs and set them aside together in a small bowl.

Put a large pot of salted water on to boil for the pasta.

Wash, trim and shred the Swiss chard finely, setting the stems and leaves aside in separate piles.

Prepare & Finish the Pasta:
2 large eggs
1 tablespoon mild vegetable oil
generous quantities of freshly ground black pepper
225 grams (1/2 pound) spaghetti
2/3 cup finely crumbled feta cheese
1/3 cup finely grated Parmesan cheese

Whisk the eggs with the oil and pepper in a slightly generously sized bowl and keep to one side.

When the water boils, cook the pasta until tender according to package instructions plus one minute. About 4 minutes before the pasta is done, add the chopped Swiss chard stems to the pot. About 2 minutes before it is done, add the Swiss chard leaves. Stir in well after each addition.

When the pasta is cooked, remove 1/2 cup of the cooking water to the eggs and whisk it into them. Drain the pasta well and return to the pot, over medium heat. Mix in the herbs at once, followed by the whisked eggs etc. Stir until the eggs cook enough to form a creamy sauce. Mix in the two cheeses and serve at once. You could keep some of the Parmesan out and sprinkle it over the top, if you like.

Last year at this time I made Apricot Panna Cotta.

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