Lemon Pepper Pappardelle with Rainbow Chard
I used a package of Trader Joe’s Lemon Pepper flavored Pappardelle. While the pasta cooks (just until barely al dente), melt a tablespoon of butter in a tablespoon of olive oil in a large heavy skillet. Add about a teaspoon of fresh cracked pepper and cook for a minute or so. Add a ladle-full of pasta water and simmer before adding the drained pasta along with another tablespoon of butter and a handful or so of grated parmesan. Toss until all the noodles are coated with sauce. Season with salt and pepper.
In another pan, heat a tablespoon of olive oil. Add a clove of crushed garlic and cook until fragrant. Add sliced rainbow chard leaves (if you use the stems as well, add them to the pan first as they take longer to cook). When the leaves have wilted, turn off the heat and squeeze some lemon juice over them. Toss the chard with the pappardelle, top with grated parmesan. Done!
Speaking of easy, delicious, relatively healthy and inexpensive dinner options…Mark Bittman (yes, I AM obsessed with him) wrote a great piece in yesterday’s New York Times in which he editorially kicks fast food in the face. Check it out here.