Bgreen Buckwheat Pasta with Red Chard
Makes two main course servings
Naturally gluten-free, all buckwheat pasta (which is unrelated to wheat, despite the name) pairs beautifully with lightly cooked chard, especially when accented with pine nuts and currants, Sicilian style.
Toast the pine nuts lightly in a dry skillet over low heat, and set aside.
Separate the red stalks and ribs from the chard leaves and dice them finely. Stack the halved leaves and cut into narrow strips.
Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, onion, and garlic, and cook, turning often and reducing the heat as needed, until the vegetables are tender but not browned, about 6 minutes. Stir in the currants and pine nuts and season with salt and a generous grinding of pepper.
Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes, adding the shredded chard leaves to the boiling water after 3 minutes. Drain the pasta and chard together, add to the sauce in the skillet and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan to taste.
- 2 tablespoons (1 ounce) pine nuts
- 1 bunch (9 ounces) red chard
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons (3/4 ounce) chopped pancetta
- 1 medium (6 ounces) yellow onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons dried Zante currants
- Fine sea salt and black pepper
- 5 ½ ounces (2 portions) Bgreen gluten-free organic buckwheat pasta
- Grated Parmesan cheese
We are proud to feature celebrated Author and Journalist Jacqueline Mallorca on our packaging. We thank her for creating five amazing recipes for our Organic Pastas and our food loving fans at bgreenfood.com.
British-born Jacqueline Mallorca's love of Mediterranean food got its start during travels in Italy and Southern France, where she first experienced the delights of fresh, organic ingredients, simply cooked.
She began a food-related career by creating the original Williams-Sonoma catalogs, establishing the company's unique "voice".
Jacqueline has written or co-authored over a dozen cookbooks, including Convection Cuisine with White House master chef René Verdon; La Nouvelle Pâtisserie with pastry chef Jean-Yves Duperret, and The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch in Northern CA, where premium Italian varieties of olives are cultivated for making extra virgin olive oil.
Her latest cookbooks came into being when she discovered that she was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian.Read More