Farfalle with Swiss Chard and Fennel Stock
Serves 6 / Make this light, versatile spring or summer pasta dish with any mixture of greens.
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Cooking tools:
- Fine-mesh sieve
- Stockpot
- Saucepan
- Pot
- Colander
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 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
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