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Rigatoni with Rainbow Swiss Chard & Walnuts | 20 min
(0)
20 min
Quick
Knuspr-Küche
Knackiger Mangold trifft auf al dente gekochte Rigatoni, feines Olivenöl, geröstete Walnusskerne und würzigen Parmesan. Ein blitzschneller italienischer Feierabend-Klassiker voller Geschmack.
Preparation method
Preparation
Bring a large pot of plenty of water to a boil and salt generously. Thoroughly wash the Swiss chard. Cut the crunchy stems into approx. 1 cm pieces and roughly chop the tender leaves, keeping the two separate.
Peel the garlic cloves and slice them thinly. Toast the walnut kernels in a dry skillet over medium heat for 2-3 minutes until fragrant, then remove and roughly chop. Wash the lemon with hot water and finely grate some of the zest.
Cooking
Cook the rigatoni in the boiling salted water according to the package instructions until al dente. Shortly before draining, reserve about 100 ml of the starchy pasta water and set aside.
Chef's tip
Swiss Chard Tip: Since the chard stems take longer to cook than the tender leaves, always add the stems to the pan first and add the leaves just before the end. This keeps the perfect bite.
Vegan Variation: The Parmesan can easily be replaced with toasted breadcrumbs (pangrattato) with garlic or a plant-based grated cheese alternative.
75 min
Under an hour
