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.