Long strands of pasta tangle with lots of dark greens, folding fresh veggies into pasta night. Dress up this easy dinner with a shower of crispy crumbs and big hunk of creamy burrata.
Contains: milk, wheat.
What You Get
Shallot or spring onion
Panko bread crumbs
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Bring a pot full of salted water to a boil. Add half of the pasta and cook until al dente, 10 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Return the pasta back to the pot, drizzle lightly with olive oil, and toss to coat.
Separate the chard, roughly chop the ribs, and slice the leaves into strips. Chop the shallot. Finely chop 2 or 3 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Drain the burrata and let it come to room temperature.
In a large sauté pan over medium heat, warm 3 tablespoons olive oil. Add 1 cup of the panko, season with a pinch of salt, and stir until toasted and fragrant, 3 minutes. Pour the crumbs onto a plate set aside.
Wipe out the pan, return it to medium-high heat, and warm 3 tablespoons olive oil. Add the chard ribs and sauté until soft, 5 minutes. Add the shallot, garlic, and a pinch of chile flakes, if you want some heat, and stir until fragrant, 30 seconds. Add the chard leaves and sauté until wilted, 3 minutes. Season with salt.
Add the pasta to the pan with the chard, along with the pasta water, and toss to coat, 2 minutes. Drizzle with the juice of ½ lemon, and season with salt and pepper to taste. Fold in half of the bread crumbs.
Heap the pasta into bowls and sprinkle generously with the remaining bread crumbs and parsley. If you have a microplane, you can shower with lemon zest. Tear the burrata into pieces, place it on top, and season with salt and pepper. Sprinkle with more chile flakes, if using, and serve warm.