Creamy pasta with chard & lemon

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Yotam Ottolenghi and Noor Murad on episode 2, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Ingreadient

• 75g paccheri rigati pasta tubes
• 2 tsp olive oil
• 1 clove/s garlic, crushed
• 3 salad onions, sliced
• 80g Swiss chard, leaves and stalks separated, stalks finely chopped, leaves shredded
• 1 pinch chilli flakes
• ½ unwaxed lemon, zest, plus a squeeze of juice
• 5 tbsp Oatly Creamy Oat Fraiche
• 1 pinch freshly grated nutmeg
• 30g rocket
• ½ tbsp toasted pine nuts

Step by step

1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a wide, non-stick saucepan over a medium heat. Add the garlic, salad onions and chard stalks; season. Cook, stirring every so often, for 6 minutes, then add the chard leaves and sauté for a further 2-3 minutes, until wilted. Remove from the heat and stir in the chilli flakes and lemon zest. In a small bowl, mix the oat fraiche with the lemon juice and grated nutmeg; season.
2. Drain the pasta, reserving a mug of the cooking water. Add the pasta to the vegetables in the pan with the oat fraiche mixture and the rocket. Toss to mix well, adding a little pasta water until the sauce coats the pasta. Pile into a warm bowl, scatter over the pine nuts and serve with extra chilli flakes scattered over, if liked.