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Right now you can find different greens that are in season, and spring onions are also just coming up. Seasonal cooking-boom. Unlike me using fresh tomato in mid April of suspect location, you can make this now with ingredients grown locally.
As usual this dish highlights the small batch pasta we make with it’s slight bite and great chew. The nuttiness of the spelt is great but you can sub regular, or whole wheat pasta if you like. The pistachio gives a great crunchy contrast to the soft slightly bitter chard and the ricotta salata has that cheesy salty thing working. I like trying these different “sauces” with the spelt and whole wheat pasta and the family enjoyed it too. It’s whole grain pasta that tastes good! We’re so healthy.
Spelt Pasta, Swiss Chard, Ricotta Salata, Pistachio
1 lb spelt pasta
1 lb Swiss chard washed and sliced
3 small spring onions or ½ small red onion sliced
1 cup ricotta salata coarsely grated
1 cup pistachios toasted and chopped
1 clove garlic sliced
Chili flakes to taste
¼ C veg stock or water
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