there is nothing better than letting the Saturday morning farmers market inspire you.
beautiful bunches of rainbow swiss chard, curlicue scape's, freshly baked breads, gooseberries, blueberries, currants and baby lettuces all at the ready for you to scoop them up and take them away.
the past two Saturday markets, i have come across the most beautiful organically grown rainbow swiss chard. i swear it calls to me, i cannot not buy it- that would be a shame.
scape's & literally the best garlic ever from picnic rock are lightly sauteed with olive oil and chard.
not sure what a scape is? they're not as scary as they seem and not just for pesto either. the scape is basically a flowerless plant stalk, in this case the garlic scape is removed from the garlic plant to focus all its growth to the bulb - pretty cool huh! i love sauteing them in stir Fry's or with pasta and adding them to soups. so next time, don't just eyeball the garlic scape's during your trip to the market, pick some up and get creative! naturally, garlic scape's have many of the same health benefits as garlic - so eat up!
the chard & scape's are tossed with fettuccine & a tad bit of cooking water.
a good flaky sea salt is sprinkled over the finished dish.
Justin and i made a variation of this the other night using a wider variety of veggies with a splash of balsamic and fresh lemon juice - equally amazing.
however, i really love the simpleness of this meal as it is.
Rainbow Swiss Chard & Scape Fettuccine
you will need:
1 large bunch rainbow swiss chard, the very ends trimmed
2 garlic cloves
3-4 garlic scape's
good flaky sea salt
bona chia spinach fettuccine or your favorite pasta
handful of fresh basil leaves
slice the stalks of the swiss chard into 1/2"/bite sized pieces
roughly chop the swiss chard leaves
finely chop the garlic
slice the garlic scape's into 1/4" pieces
in a large saute pan, drizzle a small amount of olive oil into a pan. over medium high heat saute the swiss chard, garlic and scape's, sprinkle with a bit of salt. while sauteing veggies, bring a medium pot of water to a boil. cook 2 servings of pasta for 3 minutes - remove from heat, drain & reserve 1/4 cup or less of cooking water - set aside.
once the veggies are cooked to your liking transfer the pasta to the saute pan, toss the pasta and veggies together adding a bit of the reserved cooking water if needed.
transfer pasta to 2 plates or bowls, top with basil and sprinkle with a healthy pinch of flaky salt.