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1
Bring a large pot of water to boil.
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2
Throw in about a tablespoon of salt, then add the pasta.
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3
Cook until al dente, according to package directions.
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4
Reserve a cup of pasta water before draining.
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5
Set pasta aside.
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6
Preheat your oven broiler.
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7
Meanwhile, separate the chard spines from the leaves, chop both, but keep them separated.
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8
In a large oven-proof skillet heat olive oil and butter over medium heat.
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9
Add chopped chard stems and onions.
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10
Cook, stirring occasionally for about 3-4 minutes, then add the garlic.
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11
Cook another 3-4 minutes until vegetables are tender.
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12
Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes).
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13
Stir in flour and cook another minute.
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14
Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water.
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15
Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes.
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16
Add more pasta water if you feel its too thick.
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17
Mixture should be rather thick, but still saucy.
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18
Not watery.
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19
Sprinkle parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly.
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20
Remove from the oven and serve.
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21
We enjoyed it with a big green salad.
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22
Nats Notes: You could definitely use kale or any other kind of greens in place of the Swiss chard.
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23
Because you probably wont be using the stems of other types of greens, Id use two bundles to compensate for the lack of bulk the chard stems provided.
