Organic fennel and Swiss chard spaghetti with pepita pesto

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Fennel
Couple
All
Family
All
Garlic
Couple
4 cloves
Family
6 cloves
Swiss chard
Couple
1 bunch
Family
1 bunch
White wine^
Couple
200ml
Family
300ml
Spaghetti
Couple
350g
Family
500g
Pepita pesto
Couple
1 pottle
Family
1 pottle

This super simple pasta is luxuriously creamy, and also so healthy!

^denotes staple item.

Instructions

1

Bring a large pot of salted water to the boil.

Remove the stalks from the fennel and thinly slice them. Split the bulb in half lengthwise and thinly slice.

Peel and mince the garlic.

Remove the Swiss chard leaves from the stalk and slice into 2 cm strips. Take some of the stalks (anywhere from a third to all of them, depending on how much you like Swiss chard) and very thinly slice.

2

In a medium pan on medium-high heat, cook the fennel in a splash of oil for 8 to 9 minutes, until soft and starting to caramelise. Add the garlic and a pinch of salt. Cook for another 2 minutes, then add the white wine and Swiss chard.

3

After you have added the wine, cook the pasta in boiling water for 10 to 12 minutes, or until al dente.

4

Cook out the wine until it is almost gone, then add the pesto. Warm through, taste, and adjust seasoning.

5

Combine the pasta with the sauce and serve immediately.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, October 20th.

 

Monday

This week's recipe

Mei goreng - noodle lettuce wraps

Tuesday

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Tomato and borlotti bean soup with sundried tomato garlic bread and hazelnut dukkah

Wednesday

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Veg sushi bowl with wasabi mayo and toasted sesame

Thursday

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Stuffed peppers, potato and rocket salad with avocado dressing

Friday

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Chipotle chili loaded baked potatoes with slaw

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