Swiss Chard Pesto Spaghetti with Halloumi

Swiss Chard Pesto Spaghetti with Halloumi

 

I’ve made this dish so many times using a variety of different types of healthy leafy greens. It works well with Cavallo Nero or Spinach. For this particular recipe though, I am using some freshly harvested Swiss Chard that I grew for the first time this year.

Chard is part of the beet family, although you won’t be pulling up any taproot as such. For this recipe we don’t need the stalks but after removing the leaves you can chop these up and freeze, ready to use in another recipe.

I found swiss chard so easy to grow, I have never used it before now but was interested just to see what it was like. I popped a few seeds into a shallow container round April to start off on my windowsill. Like with most of the plants I start off I waited until they were around and inch tall before leaving them outside for a week or two. At which point I transplanted them into the vegie patch.

I watered them regularly as we had such a long hot and dry summer but apart from that and throwing down some slug pellets, I literally just left them to their own devices.

Boy do these things grow, huge beautiful plants that just keep giving. You can harvest all year round, just cut a few stalks off each plant to thin them out and keep returning taking what you need.

Serves: 4

Prep: 5min

Cook: 15min

Ingredients:

 

  • 400g Swish Chard
  • 5 cloves of garlic
  • 60g of Parmesan cheese
  • 2 Tablespoons of Rapeseed oil
  • 300g Spaghetti
  • 250g Haloumi
  • ½ Lemon
  • Salt & Pepper to taste

Method:

 

  1. Bring a pan of salted water to a rolling boil and add the spaghetti
  2. Peel the garlic and remove the green chard leaves away from their stalks. Chop the leaves up and add both garlic cloves and leaves to the pan of spaghetti.
  3. Prepare the halloumi by slicing lengthways and griddle on a high heat for around 2-3 minutes per side.
  4. Whilst the halloumi cooks, removed the chard leaves and garlic cloves from the pan and put into a blender.
  5. Add around 1 ½ tablespoons of the rapeseed oil to the blender, reserve some for dressing the finished dish.
  6. Grate in the parmesan cheese and blend the ingredients until you get a fairly smooth “pesto” consistency.
  7. Season to taste with salt and pepper
  8. Remove the spaghetti from the heat and drain, it should be al dente (cooked but firm to the bite) keep around 1 cup full of the cooking water as you may need it later.
  9. Pour the chard pesto into the pan with the spaghetti, stirring and tossing until the pesto evenly covers the spaghetti. If you find the pesto is too sticky or thick then add some of the cooking water a little at a time to thin the pesto to a consistency you are happy with
  10. Portion up the spaghetti onto your plates and tear up the griddled haloumi into bite sizes chunks and add to the spaghetti.
  11. Finally drizzle remaining oil over the top and add a squeeze of lemon juice.

Store:

You can make up a much larger batch of this pesto and freeze for up to 6 months. This recipe serves 4 so simply scale the ingredients up for a larger batch

 

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