Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
In a small bowl, stir together the panko and milk; set aside while you cook the pasta. In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until 2 to 3 minutes shy of al dente. Add the chard to the pot and cook until the pasta is al dente. Reserve about 1½ cups of the cooking water, then drain the pasta and greens; return them to the pot.
Step 2
Meanwhile, in a food processor, combine the panko mixture, walnuts, Parmesan, oil, garlic, lemon juice, marjoram, and ¼ teaspoon each salt and pepper.Pulse until the walnuts are roughly chopped, about 3 pulses, then process until the mixture resembles fine breadcrumbs, about 20 seconds. Add 1 cup of the reserved pasta water, then process until smooth and creamy, about another 30 seconds, scraping down the bowl once.
Step 3
Add the walnut sauce to the pasta-chard mixture, then toss to combine, adding reserved pasta water as needed so the sauce coats the noodles. Serve drizzled with additional oil and sprinkled with grated Parmesan.
Your folders
kasiakines.com
Your folders
deliciousmagazine.co.uk
5.0
(2)
Your folders
loveandlemons.com
5.0
15
Your folders
evergreenkitchen.ca
5.0
(39)
15 minutes
Your folders
heathermangieri.com
Your folders
lordbyronskitchen.com
5.0
(8)
45 minutes
Your folders
thewimpyvegetarian.com
20 minutes
Your folders
mccormick.com
20 minutes
Your folders
177milkstreet.com
40 minutes
Your folders
honeywhatscooking.com
4.9
(7)
18 minutes
Your folders
themom100.com
40 minutes
Your folders
insimoneskitchen.com
4.5
(2)
10 minutes
Your folders
shellyshumblekitchen.com
Your folders
foodandwine.com
5.0
(5.6k)
Your folders
marthastewart.com
3.4
(100)
Your folders
balancedhealthstyles.com
4.8
(5)
35 minutes
Your folders
howsweeteats.com
5.0
(50)
Your folders
naturallyella.com
4.9
(8)
10 minutes
Your folders
simplyrecipes.com
4.7
(120)
15 minutes