Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

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This vibrant Swiss chard pasta with toasted hazelnuts and Parmesan is a sophisticated yet simple vegetarian meal. The dish relies on the deep, savoury flavours of browned butter infused with garlic and a hint of chilli, which perfectly complements the earthy notes of the chard. By toasting the hazelnuts until golden, you add a delightful crunch that contrasts beautifully with the tender pasta shapes.

Ideal for a quick weeknight dinner or a relaxed weekend lunch, this recipe is highly versatile and easy to adapt with seasonal greens. If Swiss chard is unavailable, cavolo nero or kale make excellent substitutes. Serve it warm with an extra grating of Parmesan for a comforting, homemade meal that feels elegant enough for entertaining guests.

Ingredients for Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

40g hazelnuts
450g bow tie pasta (farfalle)
8 tablespoons unsalted butter, plus more if needed
4 cloves of garlic, minced
Hefty pinch each of salt and freshly ground black pepper
Small pinch of crushed red pepper flakes
1 bunch Swiss chard, stems finely chopped and greens thinly sliced
110g Parmesan cheese, shaved
2 tablespoons balsamic vinegar (optional)

How to make Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 120ml the cooking liquid and add it to a large bowl.

In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.

Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.

Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you’re using it); toss. Taste for seasonings and add more salt and pepper if needed.

Serve warm or at room temperature.

Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.