Swiss Chard Pesto Pasta

I found this in the March issue of Sunset.  This was super simple & delicious.  A nice change to a traditional pesto.

xoxo
Mel

	Photo: Thomas J. Story; Styling: Kevin Crafts

Swiss Chard Pesto Pasta


Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of pasta.

Other Time: 15 minutes minutes
Yield:  Serves 4


2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup chopped walnuts
1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
1/4 cup flat-leaf parsley leaves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces whole-wheat angel hair pasta, cooked according to package directions

Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.
Note: Nutritional analysis is per serving.

CALORIES 416 (56% from fat); FAT 26g (sat 3.8g); CHOLESTEROL 5mg; CARBOHYDRATE 36g; SODIUM 503mg; PROTEIN 12g; FIBER 5.6g