Rigatoni with Swiss Chard Pesto

• salt
• Olive oil for finishing the dish
• Freshly grated pecorino or Parmesan cheese
• Swiss Chard Pesto
• 3 well-packed cups green Swiss chard leaves
• 3 clove garlic
• Grated zest of 1 lemon, and juice
• salt and pepper
• 23 c. toasted sunflower seeds
• Handful of cilantro
• 223 c. olive oil
• 1 c. Freshly grated pecorino or Parmesan cheese

1. Swiss Chard Pesto: In a food processor, combine Swiss chard, garlic, lemon zest, a big splash of lemon juice, 2 large pinches of salt, and some pepper.
2. Pulse a few times to combine, pushing down chard as needed.
3. Add sunflower seeds and cilantro and pulse until finely chopped.
4. With the machine running, add oil in a slow stream and process until incorporated.
5. Add a little more oil, if needed.
6. Transfer pesto to a medium bowl, stir in cheese, then check seasoning.
7. For Pasta: Bring a large pot of water to a boil over high heat.
8. Season water generously with salt; it should taste like seawater.
9. When it returns to a boil, add pasta, quickly stir to separate noodles, then cover pot.
10. When water returns to a boil again, uncover and boil pasta until al dente, stirring occasionally.
11. Drain pasta, reserving about 1 cup of cooking water, then transfer noodles to a large bowl.
12. Add pesto, a drizzle of oil, and a large splash of cooking water, and toss to combine.
13. If pasta looks dry, add some more of cooking water.
14. Check seasonings and serve with cheese.
15. Looking for more dinner options?
16. Check out our pork chop recipes, chicken recipes, and potato recipes.

salt, olive oil, freshly grated pecorino, swiss chard pesto, green swiss, clove garlic, lemon, salt, sunflower seeds, handful of cilantro, olive oil, freshly grated pecorino

Taken from www.delish.com/recipefinder/rigatoni-swiss-chard-pesto-recipe-del0114 (may not work)