Swiss Chard and Beetroot Leaf Pesto Pasta

Thoroughly wash the Swiss chard, beetroot leaves, and fresh basil. Pat them dry completely with a clean kitchen towel or paper towels.

Peel the garlic cloves. If you prefer a milder garlic flavor, you can blanch the cloves briefly in boiling water before using.

In a food processor, combine the washed Swiss chard, beetroot leaves, fresh basil, pistachios, and garlic cloves.

Pulse the mixture a few times until roughly chopped. Then, with the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You might not need all the oil, or you might need a tiny bit more.

Add the grated Parmesan, salt, and black pepper to the food processor. Pulse again until just combined. Taste the pesto and adjust seasoning (salt, pepper, or more Parmesan) as needed.

Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta (like linguine or spaghetti) and cook according to package instructions, typically for 10-12 minutes, until it's al dente.

Before draining the pasta, scoop out about 100 ml (approximately 1/2 cup) of the starchy pasta cooking water. This water will be crucial for achieving the perfect pesto consistency later.

Drain the cooked pasta thoroughly.

Return the drained pasta to the warm pot. Add the prepared Swiss chard pesto to the pasta.

Toss the pasta and pesto together until the pasta is evenly coated. If the pesto seems too thick or sticky, add a tablespoon of the reserved pasta water at a time, stirring until you reach a smooth, creamy consistency.

Serve the pesto pasta immediately. Garnish each serving with extra shredded Parmesan and a few fresh basil leaves for a burst of color and aroma.