1 Bunch San Miguel Produce Rainbow Chard
¼ Head Green Cabbage
1 Red Bell Pepper
1 Package Pasta of Choice
2 Tablespoons Olive Oil
¼ Cup Chicken Stock
To Taste Salt and Pepper
¼ Cup Cilantro Pesto
2 Bunches Cilantro
2 Cloves Garlic
1/8 Cup Shredded Parmesan Cheese
1/8 Cup Toasted Pine Nuts
1/8 Cup Olive Oil
Preheat a large pot of salted pasta water. Bring to a boil and par-cook pasta.
Roast red bell pepper over open flame until skin is charred. Allow to cool and remove skin and seeds. Julienne, season with salt and pepper and store in 1 Tablespoon of Olive Oil.
Separate stems from rainbow chard leaves. Separately wash and dice stems and chop leaves. Chop and wash green cabbage
In a food processor add all ingredients for cilantro pesto and chop finely.
Preheat a large skillet over high head. Add 1 Tablespoon of olive oil. Add rainbow chard stems and green cabbage. Cook for 1 minute and add chicken stock. Add pasta, rainbow chard leaves and roasted red bell peppers. Season with salt and pepper.
Cook over medium high heat until everything is to desired doneness (about 2 minutes). Remove from heat and add cilantro pesto.
GarNish with some parmesan cheese and or red pepper flakes and enjoy!
Recipe by Garrett Nishimori, Chef Cut 'N Clean Greens