- 500 gr Swiss chard
- 600 gr zucchini
- 30 gr cashew
- 1 head of garlic
- 30 ml olive oil
- Salt/ pepper
- 500 gr brown rice pasta
Cut the head of the garlic (as seen on video on instagram), drizzle some olive, fold in aluminum foil and place in the oven at 200 degrees for approx. 40 minutes.
Slice the veggies.
Blanch the green part of the Swiss chard for 3 minutes in boiling water and immediately after place in a bath of cold iced water, squeeze the water out of the chard and put in the blender.
Sauté the white part of the Swiss chard in a pan until soft and golden.
Cook the zucchini with some olive oil.
Add the zucchini and the white part of the Swiss chard to the blender. Don’t forget to reserve some white Swiss chard for topping.
Squeeze the garlic confit in the blender too.
Add the cashew and olive oil and blend until smooth.
Cook the pasta and don’t forget to reserve some pasta water. Add the pesto and pour the reserved water for a perfect consistency. Top the white Swiss chard.