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Garden to Plate Recipe

Posted on May 9th, 2023 by Carla Baumann

In the early weeks of any Kentucky CSA share, members will undoubtedly be offered a variety of lettuces and salad greens. As the season progresses, vegetables that take longer to ripen will begin appearing in your share. In the meantime, immerse yourself in the world of green stuff! Here's a recipe that I just saw in a healthcare industry publication that includes Swiss Chard which might be an item new to you if are first time CSA members. 

Swiss Chard and Hazelnut Pasta

Ingredients: 10 oz whole-wheat spaghetti, 2 tablespoons extra-virgin olive oil, 2 large bunches Swiss chard, stems removed, chopped (about 10 cups), 1/2 teaspoon salt, 1/4 teaspoon ground pepper, 4 cloves garlic, minced, 1/2 cup chopped toasted hazelnuts, 1 tablespoon lemon zest, 1 tablespoon, plus 1 teaspoon lemon juice, and 4 tablespoons grated parmesan cheese.

Directions: Cook pasta according to package directions. Drain and set aside. 

Meanwhile, heat oil in a large, high-sided skillet over medium-high heat. Add Swiss chard, salt and pepper. Cook, stirring, until the leaves are just wilted, 5-7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in hazelnuts, lemon zest and lemon juice. Add drained pasta and toss to combine. Remove from heat.

Divide among 4 plates and top with parmesan to serve.