Pappardelle with Chard and White Beans
Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It’s a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat. Before serving, borrow your host’s oven, set at 350º F. to warm the dish up for 15 to 20 minutes; or microwave on High for 5 minutes to reheat. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
- 10 to 12 ounces chard (green, Swiss, or rainbow)
- 10- to 12- ounce package pappardelle (long, broad pasta;
- substitute fettuccine if unavailable)
- 3 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 medium zucchini yellow summer squash, quartered and thinly sliced
- ¼ cup white wine or water
- 28-ounce can diced tomatoes
- 16-ounce can cannellini (white beans), drained and rinsed
- ⅓ cup sliced sun-dried tomatoes, oil-cured or not, as preferred
- ⅓ cup dark raisins or currants
- Salt and freshly ground black pepper to taste
- ¼ cup toasted pine nuts, optional
- Cut the thickest part of the mid-ribs away from the chard leaves. Slice the ribs thinly.
- Rinse the leaves and ribs in a colander, then drain and coarsely chop the leaves.
- Cook the pappardelle in plenty of rapidly simmering water according to package direction until al dente, then drain.
- Meanwhile, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the garlic and sauté over medium-low heat just begins to turn golden. Add the zucchini or summer squash and continue to sauté until tender-crisp.
- Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, dried tomatoes, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
- Combine the cooked pasta with the chard mixture in a large serving bowl. Toss well; season to taste with salt and pepper, and toss again. Top with the optional pine nuts and serve at once.
- Here are more hearty pasta dishes.