|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® WHOLE WHEAT SPAGHETTI|
|2 cups (500 mL)||lightly packed fresh mint leaves|
|3/4 cup (175 mL)||lightly packed fresh parsley leaves|
|1/3 cup (75 mL)||panko breadcrumbs|
|1 tbsp (15 mL)||capers (or 4 large green olives)|
|Pinch||each salt and pepper|
|1 tsp (5 mL)||ground cumin|
|3/4 tsp (4 mL)||each salt and pepper|
|1/3 cup (75 mL)||vegetable broth|
|1 tbsp (15 mL)||white wine vinegar or lemon juice|
|2 tbsp (30 mL)||canola oil, divided|
|1 bunch||Swiss chard, trimmed|
|1||small red onion, sliced|
|6||marinated artichoke hearts, drained and quartered|
|1/4 cup (50 mL)||lightly toasted pumpkin seeds|
|Crumbled feta cheese (optional)|
Combine mint, parsley, breadcrumbs, garlic, capers, salt and pepper in a food processor; pulse until finely chopped. With motor running, drizzle in broth, vinegar and 1 tbsp (15 mL) oil until smooth. Set aside.
Chop Swiss chard, reserving stems and leaves separately.
Cook spaghetti according to package directions. Reserve 1/2 cup (125 mL) pasta water before draining.
Meanwhile, heat remaining oil in a large skillet set over medium-heat. Add onion and Swiss chard stems, sauté until golden. Stir in leaves.
Add hot cooked spaghetti, artichoke hearts and pesto to skillet; toss, adding cooking liquid as needed, just until warmed through. Spoon into bowls and garnish with pumpkin seeds and feta (if using).
Wholesome greens and pasta tossed with a flavourful (almost oil-free!) pesto and toasted pumpkin seeds make a delicious and nutritious entrée.
|Tips||Replace the Swiss chard with chopped fresh kale or rapini.|
|Replace the pumpkin seeds with toasted walnuts, almonds or hazelnuts.|