One summer fling that we can’t put a label on.Somewhere in between your classic bbq side, pasta primavera, and aglio e olio lies this veg-packed pasta that hits all the right notes. Perfect served warm or at room temp, it comes together with great ease. It’s got crunch, a kick, lots of greens and a good deal of acidity to cut the summer heat. And, it’s vegan (but would be fab with some fresh cheese mixed in).
1 box Sfoglini Semolina Radiators
1 bunch Swiss Chard, stems separated from leaves
4 heads Baby Fennel or 1 small Bulb, stalks removed + fronds reserved
10 Garlic Scapes, thinly sliced
6 Scallions, greens and bulbs separated + thinly sliced
3 tbsp + ⅓ cup Red Wine Vinegar
2 tbsp + 1 cup Extra Virgin Olive Oil
1 bunch Basil, small or torn leaves
Fresh Ground Black Pepper
- Bring a large pot of water to boil; season generously with kosher salt.
- While the water comes up, prepare your vegetables. For the swiss chard, thinly slice the stems and cut the leaves into bite-sized pieces. For the fennel, slice the bulb in half lengthwise and cut along the core to remove it. Thinly slice the fennel.
- Add pasta to boiling water and cook for 6-7 minutes. Strain and return it to the pot.
- Meanwhile, cook your veg. Over medium heat, add 2 tablespoons of olive oil, garlic scapes and swiss chard stems to a large skillet with a small pinch of salt. Sweat until tender, 1-2 minutes.
- Add the fennel to saute, about 2 minutes. Add the swiss chard greens, scallion bulbs and a heaping pinch of salt; cook all together until greens are wilted.
- Turn off the flame and immediately deglaze the vegetables with 3 tbsp of red wine vinegar. Turn the heat back on high for about 30 seconds to reduce the liquid a bit.
- Add the vegetables, 1 cup olive oil and ⅓ cup red wine vinegar (or more to taste) into the pasta along with cracked black pepper, salt to season and lots of chili flakes if you’re into that sorta thing.
- When you’re ready to serve, mix in the fennel fronds. Top the whole thing with plenty of basil, scallion greens and a couple more cracks of pepper for good measure. Serve the pasta warm or at room temperature.