Friday, September 2, 2011

Recipe: Tomato, Walnut and Chard Spaghetti


This is a dish i have been meaning to put on here for probably over a year now, but Chard is so darn difficult to get hold of. I've stopped getting the riverford boxes now (because of full-time chef-ing and going to University soon, i'm a little too busy for it) but in the last delivery we got a nice big bunch of mixed chard! The red leaves ("ruby" chard) are the nicest i think. Chard is seasonal to August/September, and it's kinda like spinach but it's got an earthier richer flavour. If you cant find chard for this recipe (i reccomend scouting for it at farmers markets) then spinach would work just fine- just steam it for 5 minutes less than the chard I reckon.

Chard, Tomato and Walnut Spaghetti (light lunch for two)

100g wholemeal spaghetti
120g chard, chopped
2 tbsp extra virgin olive oil (plus a little extra for drizzling)
1 small white onion, finely diced
2 garlic cloves, crushed
½ tsp dried oregano
1 tsp tomato puree
250g diced ripe tomatoes
30g green olives (chilli marinated if possible!) diced
30g capers, diced
50g walnuts, toasted and chopped roughly in food processor
½ tsp sugar
Salt and pepper to taste
Grated parmesan for garnish

1. Boil the spaghetti, whilst steaming the chard in a steamer above the pasta, for 10 minutes. Meanwhile in another pan, fry the onion, garlic and oregano in the olive oil for a few minutes to soften.
2. Add the tomatoes, capers, olives, and sugar and cook for a further 3 minutes.
3. Drain the spaghetti, and add it along with the chard and walnuts into the tomato mixture, add a dash of olive oil, and stir for a couple of minutes until everything is well combined.
4. Season to taste, and garnish with some finely grated parmesan. Serve!

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