- Cook pasta in a medium saucepan of boiling salted water according to manufacturer’s instructions.
- In the meantime, heat cooking oil in a large skillet over medium-high heat and sauté Swiss chard stems briefly, for 1 minute. Add leaves and cook briefly to wilt. Set aside.
- Drain pasta and return to saucepan.
- Add Swiss chard, olive oil, almonds, Parmesan, herbs, and lemon zest and juice. Season with salt and pepper to taste and serve.
This recipe is courtesy of Tablée des chefs.