I haven’t posted a recipe here in ages! This one was really good but relied on pantry ingredients so much I thought it would be a good fit on here vs my main recipe blog. Luckily things are returning to normal in the US (for now at any rate, don’t want to jinx myself) so I can go grocery shopping a little more normally. However, I had been so careful to restock my “pantry” (we don’t have one, everything is in Rubbermaid totes or on a cart) and freezer that I am really a little overloaded. I decided to skip doing a big grocery shop last week and this week in favor of eating what we had on hand. I get a CSA share each week and last week I got this Swiss Chard which thankfully was still good nearly a week later. The rest of it was using up odds and ends I had in the fridge or shelves to create a highly satisfying dish. We had this as our dinner the first night and then as a side the next. Very flavorful and very easy.
I bunch rainbow chard, stems and greens chopped (keep the stems and greens seperated!)
12 oz small pasta (I used cavatappi)
6-7 oz jarred or fresh “red” pesto (I used Aldi Priano Rosso Pesto)
8 oz jarred hearts of palm, sliced into rings
8 oz (drained) pearl mozzarella, halved or quartered if large
1 (jarred or homemade) whole fire roasted bell pepper, diced
1/4-1/3 red onion thinly sliced into half moons
1/4 cup coarsely shopped green olives with pimentos
garlic herb or Italian seasoning to taste
Bring a large pot of salted water to boil with the chard stems. Add the pasta and cook according to package instructions. Add the chopped chard leaves during the last 2 minutes of cooking. Drain and cool to room temperature. Pour into a large bowl, stir in pesto then remaining ingredients. Serve at room temperature. Refrigerate leftovers.