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Orecchiette with Rainbow Chard | Delicately & Nuttily Roasted
(0)
30 min
Quick
Gurkerl Küche
Knackiger bunter Mangold, sanft geschmorter Knoblauch und goldbraun geröstete Pinienkerne treffen auf al dente gegarte Orecchiette. Ein nussig-aromatischer italienischer Herbstgenuss, verfeinert mit feiner Zitronennote und Grana Padano.
Ingredients
Preparation method
Preparation
Thoroughly wash the fresh Swiss chard and shake dry. Separate the juicy stems from the leaves. Cut the stems into pieces about 1 cm wide and slice the leaves into bite-sized strips. Peel the garlic and slice thinly. Rinse the organic lemon with hot water and finely grate some of the zest.
Toast the pine nuts in a non-stick pan without fat over medium heat for about 2–3 minutes until gently golden brown and fragrant. Transfer immediately to a small plate so they do not darken further.
Instructions
Bring plenty of water to a boil in a large pot, salt generously, and cook the orecchiette according to package instructions until al dente. Before draining, reserve about 100–150 ml of the starchy pasta water and set aside.
Chef's tip
Italian kitchen trick: The starchy pasta cooking water is the secret to a perfect sauce. Tossing it with the olive oil creates a creamy emulsion that clings wonderfully to the orecchiette.
Flavor tip: If you like it even nuttier, add a small piece of cold butter right at the end when tossing the pasta.
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