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About the Dish

  • Tagliatelle

    Tagliatelle

  • Swiss Chard

    Swiss Chard

  • Shallot

    Shallot

  • Walnuts

    Walnuts

  • Butter

    Butter

  • Parsley

    Parsley

  • Lemon

    Lemon

  • Blue Cheese

    Blue Cheese

METHOD

1
Prepare your mise en place: Remove chard stems from leaves, and keep separate. Thinly slice stems crosswise; cut leaves into bite-size pieces. Peel, halve and thinly slice shallot. Peel and mince garlic. Pick and chop parsley leaves. Zest lemon, halve and juice.
2
Fill a medium saucepan 2/3 full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. When water is boiling rapidly, add pasta while stirring to prevent it from sticking to itself or the pot. Cook pasta 8-9 minutes, or until tender but not mushy. Reserve 1/4 cup pasta cooking liquid. Drain pasta in a colander, but do not rinse
3
While pasta is cooking, prepare the chard: Place a large sauté pan over medium heat. Add oil and chard stems. Cook 1-2 minutes. Add shallot and garlic, and cook 1-2 minutes more, stirring intermittently.
4
Add chard leaves, and cook 1-2 minutes, or until they are slightly wilted. Add pasta, walnuts and reserved pasta cooking liquid. Stir to incorporate all ingredients and cook 1 minute more.
5
Remove from heat. Add butter, parsley, lemon juice and zest while stirring continuously. Season to taste with kosher salt and freshly ground black pepper.
6
Divide pasta between 2 plates, and top with blue cheese. Enjoy!