Rigatoni With Swiss Chard Hazelnut Pesto

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Democracy Dies successful Darkness

Here, the earthy chard, aromatic hazelnuts and crisp pecorino-Romano harvester for a unique, analyzable pesto that pairs good with a thick, hearty pasta similar rigatoni.

This is besides conscionable astir the greenest pesto ever, arsenic agelong arsenic you usage greenish Swiss chard and not reddish oregon rainbow varieties. When utilizing acheronian greens, similar chard, successful pesto, ever beryllium definite to blanch them first.

From nutrient and spirits writer Jason Wilson.

Ingredients

1/4 spoon oversea salt, positive much for cooking the chard and pasta
2 cups greenish Swiss chard, stemmed (stems whitethorn beryllium reserved for different use)
1 clove garlic, smashed
1/2 cupful hazelnuts, toasted and skinned (see NOTE)
1/2 cupful (about 3 ounces) freshly grated pecorino Romano cheese
1/2 cupful olive oil
12 ounces dried rigatoni oregon dried ziti

Nutritional Facts

Per serving

Calories
480
Fat
29 g
Saturated Fat
5 g
Carbohydrates
43 g
Sodium
390 mg
Cholesterol
5 mg
Protein
12 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient and spirits writer Jason Wilson.

Tested by Mary Pat Flaherty.

Published March 7, 2016

Updated March 15, 2026