Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 20 min

Yield:4

INGREDIENTS:

12 oz	pappardelle or fettuccine
2 tbsp	olive oil
1	small red onion, thinly sliced
2	garlic cloves, sliced
2 bunches	Swiss chard, stems discarded and leaves cut into 1in strips
	Kosher salt and black pepper
4 oz	fresh goat cheese, crumbled

DIRECTIONS:

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3-5 minutes.
Add the chard and 1/4 tsp each salt and pepper and cook, tossing frequently, until tender, 3-5 minutes more.
Add the chard mixture, 3 oz of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 tsp salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry).
Serve sprinkled with the remaining ounce of goat cheese.