Pappardelle with Swiss Chard, Onions, and Goat Cheese

If yesterday's post was a stealth recipe, today's is the opposite: a complete no-brainer. With a stealth recipe, the ingredient list looks fairly humdrum, but the completed dish surprises you with awesomeness. With a no-brainer recipe, you can tell just by looking at the dish's components that it is going to knock your socks off. I mean, come on. Pappardelle, one of my favorite forms of pasta? Sweet red onions? Creamy goat cheese? Alzheimer's-fighting Swiss chard? I knew I'd love it, and I did. Simple as that.

Pappardelle with Swiss Chard, Onions, and Goat Cheese
From Real Simple
  • 12 oz pappardelle
  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, sliced
  • 2 bunches Swiss chard, washed thoroughly in a bowl of cold water, stems discarded, and leaves cut into 1-inch strips
  • Kosher salt and black pepper
  • 4 oz fresh goat cheese, crumbled
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. 
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

Add the chard mixture, 3 ounces of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.