It’s the middle of winter and fresh food sounds good. The swiss chard, mint, and lemon in this dish are very refreshing. I used some leftover breadsticks for the breadcrumbs and it worked out really well. I prefer these over store bought bread crumbs. I had some farm-fresh garlic which was also very delicious in this dish. Who would have guessed that greens and herbs could taste so good!
- 2 tablespoons butter (preferably grass-fed) for sautéing the garlic and bread crumbs + 3 tablespoons more butter for sautéing the swiss chard
- 2 large garlic cloves or 4 small-sized garlic cloves thinly sliced
- heaping 1/3 cup white bread crumbs (I used some from some leftover breadsticks)
- freshly ground pepper
- 12 ounces bucatini pasta
- 1/2 teaspoon fish sauce (I use Red Boat fish sauce)
- 2 large bunches of swiss chard rinsed with the ribs and stems removed (5 cups)
- 1 cup fresh mint leaves rinsed and chopped
- 2 teaspoons of finely grated lemon zest
- 2 teaspoons of freshly squeezed lemon juice
- Pecorino cheese finely grated (use as much as you want for serving the pasta)
- Extra-virgin olive oil for drizzling
- Add the butter to a medium-sized cast-iron skillet and sauté the garlic cloves over medium heat for about 2 minutes until lightly golden. Set the garlic aside in a bowl leaving the oil in the pan.
- Add the fresh bread crumbs and sauté the crumbs in the pan drippings stirring them often over medium heat for about 2 minutes or until lightly golden. Generously add some freshly ground pepper to taste and set the bread crumbs aside.
- In a large pot get some salted water boiling and cook the bucatini according to package instructions until it is al dente. Reserve 1 cup of the pasta water.
- Melt 3 tablespoons of butter over medium heat in the skillet and add the chopped swiss chard. Add the fish sauce and sauté the swiss chard until it has just wilted but is still bright green.
- Add the pasta and 1/2 cup of the water to the skillet and stir to combine. Add the fresh mint, lemon zest, lemon juice and stir to combine. Add more pasta water as needed if the pasta is dry. Top the pasta with the breadcrumbs and some pecorino cheese. Drizzle with some olive oil if desired.
Source: Adapted from Bucatini with Swiss Chard and Garlicky Breadcrumbs. Bon Appetit. bonappetit.com