Orecchiette Pasta With Sweet Potato & Swiss Chard
Drizzle Of Fragrant Parsley Oil!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 25 minutes
Ingredients
1 box Orecchiette pasta
1 sweet potato, peeled & cubed
1 bunch Swiss Chard, chopped, no thick stems
1/4 cup roasted pumpkin seeds
1/2 cup olive oil
1/2 stick butter
pinch of red pepper flakes
2 clove garlic, pressed paste
Parmesan Cheese shavings
salt
pepper
Cooking Tools
Large stock pot
Nonstick skillet/frying pan
Directions
Cook pasta in boiling salted water according to box directions, drain & set aside. Cook cubed sweet potatoes with some olive oil, salt & pepper until tender but not mushy.Do the same with the Swiss Chard & garlic and set aside in a warm location until pasta is done. Once pasta is drained, place in frying pan with olive oil, butter, red pepper flakes, salt & pepper, Toss in cooked sweet potato and Swiss Chard, toss lightly. Place pasta on serving plate and sprinkle with some pumpkin seeds, Parmesan cheese shavings an drizzle with Parsley oil (recipe below) and Balsamic vinegar.
Serves 4
Parsley Oil
Ingredients
1 tbsp minced parsley
1/4 cup olive oil
1/2 grilled lemon juice (optional)
pinch salt
pinch of sugar
1 tbsp white wine vinegar
Balsamic vinegar
Cooking Tools
Mixing Bowl
Directions
Whisk all ingredients except Balsamic in a mixing bowl, let set for and hour in room temperature, drizzle on pasta and dollop with some Balsamic vinegar.
