Imagine twirling your fork into a plate of luxurious pappardelle ribbons, draped with tender Swiss chard and creamy goat's cheese that melts seductively with each bite. This isn't just another pasta recipe—it's a culinary journey that transforms simple ingredients into an extraordinary Italian masterpiece that will transport your taste buds straight to the rolling hills of Tuscany. Whether you're a busy home cook or a passionate foodie, this recipe promises gourmet flavor without hours of complicated preparation.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces pappardelle pasta
- 1 bunch Swiss chard, chopped
- 4 ounces goat's cheese, crumbled
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 12 ounces of pappardelle pasta, 1 bunch of Swiss chard (chopped), 4 ounces of goat's cheese (crumbled), 2 cloves of garlic (minced), 3 tablespoons of olive oil, salt, and pepper to taste. Have some Parmesan cheese ready for serving as well.
- In a large pot, bring salted water to a boil. Once boiling, add the pappardelle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Next, add the chopped Swiss chard to the skillet. Sauté for about 5-7 minutes, or until the chard is wilted and tender. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained pappardelle to the skillet with the Swiss chard and garlic.
- Gently toss the pasta with the Swiss chard mixture, adding some reserved pasta water a little at a time to help create a light sauce. You want the pasta to be well-coated but not too watery.
- Remove the skillet from heat and fold in the crumbled goat's cheese, allowing it to melt slightly and combine with the pasta.
- Serve the pappardelle immediately, garnishing with additional crumbled goat's cheese and freshly grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
- Enjoy your delicious Pappardelle with Swiss Chard and Goat's Cheese, a delightful Italian dish perfect for any occasion!
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within.
- Reserve some pasta cooking water before draining. The starchy liquid is a secret weapon for creating silky, clingy sauces that coat every strand of pasta.
- Use fresh, high-quality goat's cheese for the most vibrant flavor. If possible, choose a local artisan variety.
- Don't overcook the Swiss chard; you want it wilted but still retaining some texture and bright green color.
- For an extra flavor boost, consider adding a pinch of red pepper flakes when sautéing the garlic.
- Serve immediately after preparing to enjoy the pasta at its peak texture and temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 25mg
