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Pasta with Swiss Chard, Corn and Pancetta

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Swiss Chard Pasta This pasta came about after my daughter brought a bunch of vegetables home from the farmer’s market at their school. It is a great program to introduce kids to different fruits and vegetables. Kids are more likely to eat the vegetables when they make the choice themselves.

They will also be more interested in maybe helping at home to cook the veggies for dinner.

In my case I had a bunch of lovely swiss chard and some corn. I decided to make a pasta dish. I had a stuffed pasta in the freezer I purchased at Eataly in NYC.

I sauteed some pancetta and added shallots and garlic. I then added the fresh corn, some fresh tomato sauce and the swiss chard. It was super simple and very delicious. I cooked the tiny pasta and added some pasta water into the sauce. A few minutes later I had a delicious, healthy- farm to table food.

  • 1 pound stuffed pasta- like a small ravioli cooked, and a cup of pasta water to spare
  • 1/3 cup pancetta, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 1 bunch Swiss chard, chopped
  • 1 to 2 ears corn, off the cob
  • 1 cup fresh tomato sauce
  • Salt
  • ½ cup Pecorino, grated

Heat a large frying pan with the olive oil. Add the pancetta and cook on high heat for 2 to 3 minutes or till it becomes crispy. Add the shallot and garlic. Saute on medium heat. Add the corn and sauté for 2 to 3 minutes on medium heat. Add the Swiss chard and the cooked pasta and the tomato sauce. Mix well and add half-cup pasta water. Mix well and add the cheese and taste for seasonings. Add salt and more pasta water if needed. Serve hot with bread and a salad.

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