Creamy pasta with chard & lemon
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Yotam Ottolenghi and Noor Murad on episode 2, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 75g paccheri rigati pasta tubes
- 2 tsp olive oil
- 1 clove/s garlic, crushed
- 3 salad onions, sliced
- 80g Swiss chard, leaves and stalks separated, stalks finely chopped, leaves shredded
- 1 pinch chilli flakes
- ½ unwaxed lemon, zest, plus a squeeze of juice
- 5 tbsp Oatly Creamy Oat Fraiche
- 1 pinch freshly grated nutmeg
- 30g rocket
- ½ tbsp toasted pine nuts
Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a wide, non-stick saucepan over a medium heat. Add the garlic, salad onions and chard stalks; season. Cook, stirring every so often, for 6 minutes, then add the chard leaves and sauté for a further 2-3 minutes, until wilted. Remove from the heat and stir in the chilli flakes and lemon zest. In a small bowl, mix the oat fraiche with the lemon juice and grated nutmeg; season.
Drain the pasta, reserving a mug of the cooking water. Add the pasta to the vegetables in the pan with the oat fraiche mixture and the rocket. Toss to mix well, adding a little pasta water until the sauce coats the pasta. Pile into a warm bowl, scatter over the pine nuts and serve with extra chilli flakes scattered over, if liked.
And to drink...
This would pair perfectly with a glass of elegant, refreshing Waitrose White Burgundy.
Typical values per serving when made using specific products in recipe