Farfalle with Swiss Chard Pesto

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5 from 3 votes

Farfalle with Swiss Chard Pesto

a quick and easy weeknight meal that can be prepared ahead of time. A vegan recipe that can be made gluten free

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: green pesto, pasta main course, vegan pasta dish

Servings: servings

Author: Vegan Richa

Ingredients

1.5-2 cups farfalle cooked al-dente with salt (or any pasta of choice. Use gf pasta for gf)
5 big Swiss chard leaves and soft ribs
4 cloves of garlic
1 teaspoon olive oil or organic canola oil
1/4 teaspoon salt or to taste
1/2 teaspoon chili flakes or black pepper
1/2 cup packed basil or use 2 Tablespoons basil pesto
1/4 cup raw cashews
1-2 Tablespoons Extra virgin olive oil
1/4 cup water coz my blender needs some water to blend well. and hence made about 1 cup of pesto

US Customary - Metric

Instructions

Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt.
Blend with basil, pepper, Extra virgin olive oil cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color.
Cook pasta, and serve topped with the pesto.
Garnish with some powdered Raw cashew mixed with nutritional yeast and pepper flakes.

Notes

Nutritional values are based on one serving

Nutrition

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