Monday, October 13, 2014
Michael Symon's Pasta with Chorizo and Chard
1/2 lb pasta
1 lb chorizo
1 lb Swiss chard, roughly chopped
1 14.5 oz can cannellini beans
grated zest and juice of one lemon
1/2 c freshly grated Parmesan cheese
1/2 c chopped fresh flat-leaf parsley
2 T unsalted butter
1 T olive oil
Boil the pasta in well salted water until al dente. Reserve 1/4 c of the pasta water, and don't rinse the cooked pasta.
Cook the chorizo until browned, then add the Swiss chard and cook for 2 minutes. Add the beans, pasta, and reserved pasta water and simmer for about two more minutes, or until pasta is fully cooked.
Remove the pan from the heat, stir in the lemon zest and juice, the cheese, parsley, butter and olive oil. Serve.
A fast, easy recipe, definitely worth making!