Farfalle with Swiss Chard Pesto

Farfalle with Swiss Chard Pesto

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Hobby And More: Farfalle with Swiss Chard Pesto. Both the pasta and the pesto can be prepared ahead of time and kept. Warm, assemble, refresh with some pepper, cashew or dried basil and serve! Swiss chard gives the pesto a bright green color and it stays that way even when refrigerated. Use glutenfree pasta for a gf meal. Cooking it lightly also helps reduce the oxalic acid and hence letting the body absorb more calcium and other nutrients. Chard along with some fortified pasta and nuts and you have a well balanced meal! We usually get like 12-15 stems of different greens every week! So What else can you do with a bunch of chard?Add a finely chopped leaf to any of the Daal soups.Make some Cremini mushroom, rainbow chard and Shallots soup. Add some to the stuffing to add to a Stuffed Naan flat bread.or to your morning Chilla- gf breakfast thick crepe! Ingredients: Serves 1 hungry person or 2 not so hungry.1.5-2 cups farfalle, cooked al-dente with salt ( or any pasta of choice. Use gf pasta for a gf meal)5 big Swiss chard leaves and ribs4 cloves of garlic1 teaspoon olive oil or organic canola oil1/4 teaspoon salt or to taste1/2 teaspoon chili flakes or black pepper1/2 cup packed basil ( or use 2 Tablespoons basil pesto)1/4 cup raw cashews1-2 Tablespoons Extra virgin olive oil1/4+ cup water (coz my blender needs some water to blend well. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt.Blend with basil, pepper, EVOO, cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color.Cook pasta, and serve topped with the pesto. One-hundred years ago there were 497 varieties of Lettuce available commercially.

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