| | Directions | 1. Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside.
2. Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot.
3. Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency. Serve with additional Parmesan cheese, if desired.Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 cup arugula leaves |
| - | | 1 cup fresh parsley leaves |
| - | | 1/2 cup olive oil |
| - | | 1/4 cup toasted slivered almonds |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 2 cloves garlic |
| - | | 1 tablespoon McCormick® Caraway Seed |
| - | | 8 ounces periatelli pasta or thick spaghetti |
| - | | 2 cups thinly sliced red Swiss chard (cut crosswise into thin strips) |
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| | Nutrition (per serving) | Calories: 546 Calories
Fat: 34 Grams
Protein: 13 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 47 Grams
Sodium: 179 Milligrams
Fiber: 4 Grams
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