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Tri-Colore Wheels with Swiss Chard & Toasted Pine Nuts

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Serving Size: 
  • 1 lb. Pappardelle's Tri-Colore Wheels
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil, divided to use
  • 5 large cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups (10 oz.) Swiss Chard or spinach leaves, coarsely chopped
  • 2 tablespoons pine nuts,¬†toasted
  • 1/4 cup freshly grated Romano cheese
  • 1/4 teaspoon freshly ground black pepper
  1. Toast the pine nuts until they just begin to turn golden brown. Watch them carefully as they can burn quickly.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-12 minutes). Drain and place in a bowl on a warming tray, reserving 1/2 cup pasta water for later use.
  3. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper & cook for 30 seconds. Add Swiss Chard and continue cooking for 5-7 minutes (or until Swiss Chard is wilted), stirring occasionally throughout.
  4. Stir in reserved pasta water, pasta and remaining olive oil. Sprinkle top with pine nuts, 3 tablespoons of Romano cheese and black pepper.
  5. Serve immediately and sprinkle each serving with remaining Romano cheese.

From This Recipe

$8.00 | 1 lb. package