I’ve also made this pasta dish plenty of times with kale and it has worked out a treat. I find garlic butter to be some sort of invisibility cloak for dark leafy greens. The sweet crunchy hazelnuts add texture and salty Parmesan disappears into the mix. This nicely balanced pasta dish can be cooked in about 10 minutes. PASTA WITH CHARD, HAZELNUTS AND GARLICServes fourIngredients500g fresh pasta (I used fusilli)3 tbsp butter3 cloves garlic, crushed2 large bunches chard, finely chopped150g hazelnuts, roasted and roughly chopped100g grated Parmesan1 lemonBlack pepperSea saltMethod1 Bring a large pot of salted water to the boil.

Source: The Irish Times November 15, 2020 06:00 UTC