Strangozzi with Chard & Almond Sauce

Name: Strangozzi with Chard & Almond Sauce
Yield: makes sauce for 1 batch strangozzi or other pasta, serving 6
Ingredients: 2 pounds Swiss chard; 1 cup loosely packed fresh basil leaves; 1/4 cup loosely packed fresh mint leaves; 4 plump garlic cloves—2 crushed and peeled, and 2 peeled and thinly sliced; 10 tablespoons extra-virgin olive oil; 1 1/2 teaspoons kosher salt; 1/3 cup sliced almonds, toasted; 1/2 teaspoon peperoncino flakes, or to taste; 1 batch (1 1/2 pounds) Homemade Strangozzi (page 202); 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; Extra-virgin olive oil, best-quality, for finishing; A food processor; a heavy-bottomed deep skillet or sauté pan, 12-inch diameter or wider; a large pot, 8-quart capacity, for cooking the pasta

December 9, 2011

This is a fresh and extremely flavorful preparation for strangozzi. The dressing has two components, tender cooked Swiss chard and an uncooked pesto of fresh basil and mint leaves and toasted almonds. (Other leafy greens, such as spinach, chicory, and arugula, could be used, and walnuts could replace the almonds, but the recipe here is true to the region.) It is best to prepare the greens and pesto shortly before you cook and serve the pasta, but if you follow the recipe steps, the dish is actually quite quick-cooking and simple. It is only the multitude of tastes and textures that are complex and tantalizing!

Recipe notes

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