Jonny Valiant
Hands-On Time
30 Mins
Serves 4

How to Make It

Step 1

Cook the pasta according to the package directions. Drain and return to the pot.

Step 2

Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.

Step 3

Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and ½ teaspoon salt to the pasta and toss to coat.

Step 4

Serve topped with the pistachios and additional pecorino.

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