My husband was reading a New York Times review of a Sag Harbor restaurant named The Cuddy and a dish they described struck his fancy. Swiss chard, basil pesto over fresh tagliatelle topped with a poached egg. It sounded so good that he suggested that we make our own version of this dish. So, this is it. It was great! I have been making a lot of pesto lately- but not Swiss chard pesto! 🙂 Thanks for a tasty idea, The Cuddy. We love Sag Harbor so we’ll be sure to visit. I may modify my version after eating the real thing…. The fresh tagliatelle makes it more restaurant worthy, no doubt.
I used strozzapreti pasta instead of tagliatelle, Grana Padano instead of goat cheese, and kept the poached egg. Eggs are great with greens. The chard pesto was very flavorful and nice.
- 2 cups rainbow chard, stemmed and sliced, about 2 large leaves
- 1/4 cup basil
- pinch of coarse salt
- 1 garlic clove
- 2 T chopped walnuts
- 1/2 cup Grana Padano or other hard cheese such as Parmesan or pecorino Romano, grated
- 1/4 cup extra-virgin olive oil
- 1 pound strozzapreti or tagliatelle
- 1 poached egg per serving
- Combine the chard, basil, salt, garlic, nuts and oil in a food processor. Process until combined, scraping down the sides as necessary.
- Stir in the cheese just before serving.
- Cook the pasta in salted water according to package directions until al dente.
- Meanwhile, bring a scant 1-inch of water to a boil in a deep skillet. Add 1 teaspoon coarse salt and 1 tablespoon white vinegar. Reduce heat to a low simmer (tiny bubbles around the edge of the pan).
- One at a time, break eggs into a shallow bowl or coffee cup, slowly lower into the simmering water. Partially cover the pan and cook until the white is set and the yolk is filmed over, about 3-5 minutes.
- Remove egg from the pan with a slotted spoon and drain excess water onto a paper towel lined plate. Season with additional salt and pepper, if desired.
- Combine pesto with warm pasta. Top with poached egg. Serve immediately.