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1
For the chard and pesto: Bring a large pot of well-salted water (at least 6 quarts with 1 tablespoon salt) to the boil.
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2
As it heats, rinse and drain the chard leaves, and cut off the stems; if the central rib of the leaf is thick and tough, cut it out.
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3
(Save the trimmings for stock.)
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4
Pile up the leaves, and slice them crosswise into strips about 1 inch wide.
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5
When the waters boiling, heap all the chard into the pot and stir, submerging the strips.
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6
Return the water to the boil, and cook the chard until tender to the bite, about 10 minutes.
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7
With a spider or other strainer, lift out the chard strips, and drop them into a colander.
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8
Turn off the heat, but save the potful of hot water for cooking the strangozzi.
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9
When the chard has drained and cooled a bit, squeeze the strips by handfuls, pressing out the liquid.
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10
Loosen the clumps, and pile the strips in the colander.
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11
To make the herb-and-almond pesto: Put into the food-processor bowl the basil and mint leaves, the crushed garlic cloves, 3 tablespoons of olive oil, and 1 teaspoon salt.
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12
Process to a chunky paste, about 10 seconds, then drop in the toasted almonds and process again for 10 seconds, or until you have a smooth bright-green paste.
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13
Pour the remaining 7 tablespoons of olive oil into the big skillet, and set it over medium-high heat.
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14
Scatter in the sliced garlic, and cook for a minute or so, until its sizzling.
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15
Drop in the chard strips, season with peperoncino and the remaining 1/2 teaspoon salt, and stir the chard around the pan.
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16
Ladle in 1/2 cup of hot water from the pot where the chard was blanched, add to the chard, and bring it to a boil.
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17
Cook rapidly for a couple of minutes, until the water has reduced by half, then lower the heat so the greens are barely simmering.
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18
For cooking and finishing the pasta: Meanwhile, bring the chard cooking water back to a rolling boil.
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19
Shake the excess flour from the nests of strangozzi, and drop all the pasta into the pot, stirring and separating the strands.
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20
Cover the pot, and rapidly return the water to a rolling boil; set the cover ajar, and cook the strangozzi for about 5 minutes, stirring occasionally, until barely al dente.
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21
With a spider and tongs, quickly lift out the strangozzi, drain for a moment, and drop them into the skillet with the simmering chard.
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22
Toss them together quickly, and spread all of the herb-almond pesto on top.
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23
Rinse out the food-processor bowl with 1/2 cup or so of hot water from the big pot, and pour that in with the pasta.
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24
Over low heat, toss the pasta, the chard, and the pesto together for a minute or two, until the strangozzi are all coated with the dressings and perfectly al dente.
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25
If the dressing is soupy, reduce it quickly over high heat; if its too dense, thin it with more pasta water.
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26
Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well.
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27
Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls.
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28
Serve immediately, with more cheese at the table.
