Serves 6 / Make this light, versatile spring or summer pasta dish with any mixture of greens. Prep tip: If you're in a hurry, use low- or no-salt vegetable broth instead of making the fennel stock. Serving tips: Accompany with hunks of bread to soak up the delicious broth. Garnish with toasted or candied nuts.
- 1 leek, cleaned and chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 medium bulb fennel, chopped
- ¼ bunch parsley
- 10 whole peppercorns
- 3 bay leaves
- 8 cups water
- 2 tablespoons olive oil
- ½ pound Swiss chard, chopped
- 1½ tablespoons chopped fresh garlic
- 1 large tomato (8 ounces), chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 4 cups barely cooked farfalle pasta (8 ounces uncooked)
- 4 ounces goat cheese, crumbled
- Combine all stock ingredients and bring to a boil. Reduce heat to medium and simmer until reduced to 2 cups, about 11/2 hours. Strain, pressing to extract liquid. Discard solids.
- In a large saucepan, heat olive oil. Add chard, toss, and wilt for 2 minutes. Add garlic and tomato and toss for 2 minutes. Add 2 cups fennel stock, salt, and white pepper and bring to a boil. When boiling, add barely cooked pasta; reduce heat and toss until heated through. Add goat cheese; toss 2 minutes more. Taste and adjust seasoning. Serve in shallow bowls.
PER SERVING: 267 cal, 36% fat cal, 11g fat, 5g sat fat, 15mg chol, 10g protein, 33g carb, 2g fiber, 497mg sodium