Ingredient

• 12 ounces whole grain fusilli pasta
• 3 tablespoons extra-virgin olive oil, divided
• 2 bunches Swiss chard, stems removed and thinly sliced, leaves chopped
• 4 garlic cloves, thinly sliced
• ½ teaspoon sea salt
• 3 tablespoons lemon juice
• ½ cup caramelized onions, optional*
• Pinches of red pepper flakes
• ⅓ cup golden raisins
• ⅓ cup toasted hazelnuts, chopped
• ¼ cup shaved pecorino cheese
• Microgreens, optional, for garnish
• Freshly ground black pepper

Direction

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted.
3. Add the pasta, the remaining 2 tablespoons olive oil, the lemon juice, caramelized onions, if using, red pepper flakes, and ½ cup of the reserved pasta water, and toss. Add the raisins and hazelnuts and toss again. If the pasta is dry, add more of the reserved pasta water. Top with the cheese, season to taste, and garnish with microgreens, if desired.