Swiss Chard Pesto with Strozzapreti & Poached Eggs

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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
  1. Combine the chard, basil, salt, garlic, nuts and oil in a food processor. Process until combined, scraping down the sides as necessary.
  2. Stir in the cheese just before serving.
  3. Cook the pasta in salted water according to package directions until al dente.
  4. 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).
  5. 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.
  6. 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.
  7. Combine pesto with warm pasta. Top with poached egg. Serve immediately.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Swiss Chard Pesto with Strozzapreti & Poached Eggs

  1. Ooohh yum…the poached egg yolk oozing over the top would be delicious!

  2. Yummilicious:). I have boiled spinach. Should I try this recipe with spinach?

  3. Mari Allen

    Yum! Photo is gorgeous.

    Just got back from Dawn’s in Seattle. We were the ones who got to sample those scones she posted.

    Started a new job as Business Programs Manager for our schools foundation. While not teaching, it still benefits kids. Part time, but still exhausted after my first day!

    M

    Date: Wed, 7 Aug 2013 10:00:40 +0000 To: allenmari@hotmail.com

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