1/3 cup/40 g grated Parmesan cheese, plus more as needed
1/4 cup/7 g packed fresh flat-leaf parsley leaves
2 tablespoons packed fresh rosemary leaves
4 garlic cloves
2/3 cup/160 mL extra-virgin olive oil
Fine sea salt to taste, plus more as needed
Freshly ground black pepper to taste
11/4 pounds/565 g pasta (brown rice, whole wheat, or your favorite variety)
In the bowl of a food processor, combine the chard, pine nuts, cheese, parsley, rosemary, and garlic and process until finely chopped, scraping down the bowl as necessary. With the motor running, slowly add the oil and process until smooth, scraping down the bowl as necessary. Add salt and pepper to taste.
In a large pot of boiling, well-salted water (11/2 teaspoons of fine sea salt per quart/950 mL), cook the pasta until al dente.
Drain, saving 1/2 cup/120 mL of the cooking water, and return the pasta to the pot.
Add the pesto and 1/4 cup/60mL of the cooking water, tossing to combine. Add more cooking water, salt, and pepper to taste and serve, passing additional cheese at the table.
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