Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Know what you want to order? Use our  Quick Order Form Monthly gardening ideas, features & recipes. Enter your email address and click GO Read Renee's Blog

This dish tastes like freshly sauced ravioli without all the work. 
The chard, nuts, herbs and cheese all go beautifully with the bow ties.

2 large bunches fresh chard leaves
2 T olive oil
2 T butter
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 T tomato paste or 2 T finely chopped sun-dried tomatoes
1 T lemon juice
1/4 cup chicken broth
10 oz. uncooked bow tie noodles
3/4 cup freshly grated Parmesan or Asiago cheese
3 T chopped fresh Italian parsley
2 tsp. finely chopped fresh marjoram
1 tsp. chopped fresh thyme
1 T minced chives
salt and freshly ground pepper to taste
1/2 cup chopped toasted almonds  

Cut out center ribs and stems of chard, and cut ribs and stems into thin slices.  Slice chard leaves into 1/2 inch strips.  In a large skillet heat oil and butter and add onion and garlic. Sauté until fragrant, about 2-3 minutes. Add chard stems and sauté until softened. Add chard leaves and sauté, stirring, for 4-5 minutes until wilted. Stir in tomato paste or sundried tomatoes, lemon juice and chicken broth.  Heat thoroughly.

In a large pot, bring 3 to 4 quarts of lightly salted water to a boil. Add bow ties and cook until done al dente.  Drain noodles, combine with chard mixture, Parmesan or Asiago cheeses, and herbs.  Heat through; add salt and pepper to taste. Transfer to a serving dish and sprinkle with the nuts. Add a little additional cheese, if desired.

Serves 4 to 6

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

copyright 2012 Renee's Garden Seeds
email: customerservice@reneesgarden.com
Renee's Garden Seeds  6060 Graham Hill Rd, Felton, CA  95018
Ph. 1-888-880-7228  Fax 1-831-335-7227   www.reneesgarden.com