Pasta with Chard & Parmesan

Pasta with Chard & Parmesan

Soil Association blogger, Kathie Auton, says:

"Grab a handful of chard to make this recipe. Beautiful chard, that staple of allotments everywhere. And this is a simple pasta dish that makes the most of the chard whilst acknowledging the fact that it seems a bit uninspiring to make a pasta sauce out of a leaf.

It is, however, very easy and will take the same time to prepare as the pasta takes to cook.

Make this with any robust leaves you come across."

Pasta with chardIngredients

  • A handful of chard
  • Half an onion, finely diced
  • 1 garlic clove
  • A few sage leaves
  • Butter & oil
  • Black pepper
  • Parmesan
  • Pasta


  1. Get the pasta on to cook
  2. Then shred the chard and wash it well - do it this way around, so that you can chuck the freshly washed, damp chard straight into the pan
  3. Gently fry the onions and smushed garlic in oil and a generous teaspoon of butter
  4. When the onion is soft, throw in the damp chard and stir fry it a bit. Add the sage.
  5. Add a couple of spoonfuls of the boiling pasta water to the chard to steam it
  6. When the pasta is cooked, drain it, but not very well - keep back a splash of the liquid
  7. Toss the chard with the pasta and add another knob of butter, loads of Parmesan and plenty of black pepper - stir well to create a silky emulsified sauce.


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