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    Creamy Swiss Chard Pasta With Leeks, Tarragon, and Lemon Zest

    clock-icon30 minutes
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    Pixicook editorial team

    A comforting pasta dish featuring Swiss chard, leeks, tarragon, and lemon zest enveloped in a creamy sauce.

    Ingredients for Creamy Swiss Chard Pasta With Leeks, Tarragon, and Lemon Zest

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    serves
    4 peoplechevron
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    4 peoplechevron

    Green Swiss Chard, stems sliced and leaves torn

    0 oz

    Substitute chevron-down

    Leek, trimmed, halved, and sliced into thin half-moons

    0 oz

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    Garlic, thinly sliced

    cloves

    Substitute chevron-down

    Thyme Leaves, fresh

    teaspoons

    Substitute chevron-down

    Linguine, dry

    0 oz

    Substitute chevron-down

    Heavy Cream, liquid

    0.25 fluid ounces

    Substitute chevron-down

    Parmesan Cheese, finely grated

    0 oz

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    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Panko bread crumbs, plain

    0 oz

    Substitute chevron-down

    Nutritional Yeast

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Chicken Stock, preferably homemade

    0.25 fluid ounces

    Substitute chevron-down

    Tarragon Leaves, fresh

    to taste

    Substitute chevron-down

    Lemon Zest, finely grated

    to taste

    Substitute chevron-down

    How to Make Creamy Swiss Chard Pasta With Leeks, Tarragon, and Lemon Zest

    1. Prepare Pasta Water

    Set a large pot of water over high heat and let it come to a rolling boil.

    2. Prepare Swiss Chard and Leeks

    Separate the stems from the leaves of the Swiss chard. Slice the stems thinly and tear the leaves into manageable pieces. Trim the leeks, halve them lengthwise, and slice them into thin half-moons. Rinse well under running water to remove any hidden dirt and let them drain.

    3. Toast Bread Crumbs

    In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the panko bread crumbs with a pinch of salt and pepper. Stir until golden and crispy, about 3 to 4 minutes. Stir in the nutritional yeast, then transfer the toasted crumbs to a plate lined with a paper towel.

    4. Cook Leeks and Chard Stems

    In the same skillet, now with 3 tablespoons of butter, cook the leeks and chard stems until they begin to soften. Add the thinly sliced garlic and fresh thyme leaves, season with salt and pepper, and cook until tender and fragrant, about 5 minutes.

    5. Wilt Chard Leaves

    Add the chard leaves to the skillet, season with a bit more salt and pepper, and stir until they wilt down into the leek and stem mixture, becoming tender and bright green, about 2 minutes.

    6. Create Creamy Sauce

    Pour in the stock and heavy cream, and bring everything to a boil. Let the liquid bubble away until it thickens into a creamy sauce.

    7. Cook Pasta

    By now, your water should be boiling. Salt it generously and add your linguine or fettuccine. Cook until al dente according to the package instructions, then drain but do not rinse.

    8. Combine Pasta with Sauce

    Combine the cooked pasta with the chard mixture right in the pot. Stir in the finely grated Parmesan cheese.

    9. Serve

    Divide the pasta among your plates. Sprinkle the golden, buttery bread crumbs over the top, and garnish with fresh tarragon leaves and a generous grating of lemon zest for a bright, fresh finish.


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