Farfalle with Swiss Chard Pesto
a quick and easy weeknight meal that can be prepared ahead of time. A vegan recipe that can be made gluten free
Servings: 2 servings
Calories: 370kcal
Ingredients
- 1.5-2 cups farfalle cooked al-dente with salt (or any pasta of choice. Use gf pasta for gf)
- 5 big Swiss chard leaves and soft ribs
- 4 cloves of garlic
- 1 teaspoon olive oil or organic canola oil
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or black pepper
- 1/2 cup packed basil or use 2 Tablespoons basil pesto
- 1/4 cup raw cashews
- 1-2 Tablespoons Extra virgin olive oil
- 1/4 cup water coz my blender needs some water to blend well. and hence made about 1 cup of pesto
Instructions
- Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt.
- Blend with basil, pepper, Extra virgin olive oil cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color.
- Cook pasta, and serve topped with the pesto.
- Garnish with some powdered Raw cashew mixed with nutritional yeast and pepper flakes.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 416mg | Potassium: 703mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7805IU | Vitamin C: 38.9mg | Calcium: 98mg | Iron: 4.1mg