This versatile pesto turns simple pantry ingredients and leftover chicken into Swiss Chard Walnut Pesto Pasta — an easy, satisfying weeknight meal.
With the school year winding down, I’m leaning into simple, dependable dinners that work for busy evenings and warm afternoons. A jar of homemade pesto is especially useful: toss it with pasta for a quick lunch, stir in shredded leftover chicken for a heartier supper, spread it on flatbread with roasted vegetables for an easy lunch, or add a smear to a cracker topped with goat cheese for a snack.
How to Make Swiss Chard Walnut Pesto Pasta
Start with the pesto. Remove the Swiss chard leaves from their stems, blanch briefly, then cool and dry them thoroughly. In a food processor, combine the drained chard with toasted walnuts, Parmigiano Reggiano, Piave Vecchio (or extra Parmigiano), and garlic. Process until fairly smooth, then stream in olive oil while the machine runs. Season with kosher salt and freshly ground pepper to taste.
Cook your pasta in the pot you used for blanching, following package directions. Reserve about a cup of the pasta cooking water before draining. Transfer the hot pasta to a large bowl, add shredded roast chicken if you’d like a protein boost, and stir in about 1 cup of the pesto. Toss, adding reserved pasta water in small amounts to help the sauce coat the noodles evenly. Finish with additional toasted walnuts and shaved Parmigiano Reggiano. Serve immediately or at room temperature.
This recipe is simple, flexible, and makes a flavorful jar of pesto that keeps well in the refrigerator for several days — perfect for quick meals all week long.
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Swiss Chard Walnut Pesto Pasta
Ingredients
- 6 stems Swiss chard thoroughly washed
- 1/3 cup toasted walnuts plus more for serving
- 1/2 cup Parmigiano Reggiano cheese
- 1/2 cup Piave Vecchio cheese or substitute more Parmigiano Reggiano
- 2 cloves garlic peeled
- 1/2 cup olive oil
- 3 teaspoons kosher salt more or less to taste
- freshly ground pepper to taste
- 1/2 cup olive oil
- 1 lb pasta Gemelli shape works well
- 1 cup leftover shredded roast chicken optional
Instructions
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Bring a large pot of water to a rolling boil and salt it. Prepare an ice bath and set aside.
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Strip the Swiss chard leaves from the stems and blanch the leaves in the boiling water for 1–2 minutes. Transfer the leaves to the ice bath, then drain thoroughly. Use a salad spinner or roll the greens in a clean towel to remove excess water.
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Add the drained Swiss chard (about 1 1/2 to 2 cups) to a food processor with the toasted walnuts, both cheeses, and garlic. Process until smooth, then drizzle in the olive oil with the processor running. Season with salt and pepper to taste.
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In the same pot, cook the pasta according to package directions. Reserve about 1 cup of the pasta water before draining. Transfer the pasta to a large bowl.
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If using, add shredded chicken to the pasta. Stir in about 1 cup of pesto and toss to coat, adding reserved pasta water as needed to achieve a silky consistency. Adjust seasoning and serve topped with extra toasted walnuts and shaved Parmigiano Reggiano.