I know its been awhile since I've done my recipes of the week. Don't worry, I have the next two Mondays already scheduled with new recipe posts so I'm back in the game. In case you missed it :P
I just couldn't wait though to share this recipe because NATHAN LIKED IT. When I told him about it he kind of made a face but I'm so happy I tried it anyway. When I went to Harmons (my new grocery store) and asked the guy at the cheese counter if they had any Pecorino cheese he told me it was the best cheese there was. Whenever I go to the cheese counter it reminds me of my father in law, because he really wants to work behind the cheese counter someday. :)
Anyway, the cheese was pretty darn good and adds a TON of flavor, but if you can't find it or don't want to try it you could probably substitute parmesean. Nathan's only comment was that maybe next time I could make meatballs with it. A few meatballs would probably make it even better.
So here it is. Its a Giada recipe. YUM
WHOLE WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
My notes: I didn't buy the pine nuts, and instead of wine I used water. I usually use chicken stock but I was out. I used about 13 ounces of spaghetti and I'm glad I did. And I had to wait for the chard to wilt longer than 2 minutes. I used Rainbow Chard. Not sure of the difference but it worked. Trust me when I tell you you can't really taste it. It soaks up the flavor of the sauce. Be sure to salt your pasta water.
The update:
Things have been going well here. Our ward seems nice and even though I've only been to our ward once I've made a friend. There are TONS of boys here. I'm so happy about that! This week I went running with her and another lady in the ward at 5:30 in the morning. Twice. It felt so great to be ready for the day by the time my kids needed breakfast but I was so tired by the time quiet time came around that both days I took a two hour nap! Thankfully Easton is so good. :) They go Monday, Wednesday, and Friday but I'm thinking I need to get up every day at that time so my body doesn't go into shock every other day. The neighborhood seems great! They have boutiques every once and a while where people come sell their stuff and I'm thinking about trying to advertise my cake skills or make some ruffly pillows or something. We'll see. I'd love to decorate cakes again!