Pasta with Arugula Pesto

INGREDIENTS

2 cups arugula

2 cups spinach 

2 cups parsley and/or basil

2 large cloves of garlic

1/3 cup walnuts 

Zest from a lemon

Juice from a small lemon

1/2 cup plus more olive oil

Parmesan cheese

1.5 teaspoons salt

Pepper 

Red chili flakes

1/2 red or yellow onion, diced

1 large clove of garlic, minced

Swiss chard stems, thinly sliced

Swiss chard, thinly sliced

Broccoli, cut into florets

Basil, julienned

METHOD

In a food processor, combine arugula, spinach, parsley and/or basil, 2 large cloves of garlic, walnuts, lemon zest, lemon juice, olive oil, 1.5 teaspoons salt, pepper, chili flakes, and as much parmesan as you like. Process until pesto is smooth but textural. Taste and adjust for seasoning.

Bring a large pot of water to a boil and season with lots of kosher salt. While you wait for the water to come to a boil, heat up some olive oil in a large pan and then add in onion. Once onion is translucent, add in sliced swiss chard stems, minced garlic, and red chili flakes. When onion is golden brown, add swiss chard and season with salt and pepper.

Add in pasta to boiling water. Stir. Cook according to package instructions. When the pasta is about al-dente, but is not cooked through yet, add the broccoli florets into the pot. Cook until broccoli and pasta are al-dente. Drain.

Put the pasta and broccoli back into the pot and turn the heat on. Add swiss chard and onion mixture as well as the pesto and basil . Mix well. Squeeze some lemon (optional) Taste and adjust for seasoning (it might need more salt).

Garnish with more parmesan cheese.