Swiss Chard and Sundried Tomato Mac

Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 small onions, chopped
8 cloves garlic, minced
2 bunches Swiss Chard, cut into pieces
2 tablespoons flour
¹⁄₂ cup sundried tomato pesto
2 cups plain whole fat yogurt
2 cups goat cheese or feta
1 pound elbow pasta
1 cup Parmesan cheese, grated or shredded

Instructions
1. Bring large pot of salted water to boil and cook pasta as directed by package directions.  Reserve 1 cup pasta cooking water then drain well. 

2. Heat oven broiler. 

3. Heat oil and butter in large ovenproof skillet or Dutch oven until butter has melted.  Add onion and cook, stirring occasionally, about 3 to 4 minutes.  Add garlic and continue cooking until vegetables are tender.  Add chard and cook until leaves have mostly wilted, another 3 to 4 minutes.  Stir in flour and cook 1 minute. 

4. Add pesto, yogurt, goat cheese, and pasta.  Stir and cook until everything is heated through and begins to thicken.  If sauce becomes too thick, thin with reserved pasta water.  Sprinkle Parmesan over pasta and place skillet under broiler 5 minutes or until cheese starts to brown.  Remove from oven and cool slightly before serving. 

Comments
This recipe is from Perry’s Plate. I saved it in my bookmarks last year and have been waiting for Swiss chard to be back in season ever since.  It was a long wait, but well worth it!  I thought it was delicious and have been enjoying leftovers ever since.  Art also loved it but Lance has decided that he’s not a huge lover of goat cheese.  If I make it again, I’ll try using feta instead.  This pasta was creamy and full of great flavors.  If you’re looking for new things to do with chard, consider this!

Shown here with Seasoned Top Round Roast.

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