Dreamy Green Pasta
As part of their summer with Teens for Food Justice, SYEP and Futures & Options interns at MLK Jr. Campus turned farm-grown produce into new dishes while building skills in teamwork, communication, and problem-solving. This recipe—developed through their food photography and recipe project—quickly became a favorite among interns, staff, and visitors. Or as Erica M. put it: “If I had one dish I could eat for the rest of my life, it would be this.”
This recipe was inspired by Alexa Weibel’s Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest for the New York Times.
Ingredients (TFFJ Produce Highlighted 🌿)
- 1 pkg linguine
- 1/2 cup panko bread crumbs
- 1/3 cup nutritional yeast
- 4 tbsp butter
- 2 plants of Swiss Chard 🌿
- 4 plants of collard greens 🌿
- 2 leeks
- 3 cloves garlic
- 1 plant basil 🌿
- 1 tbsp corn starch
- 3/4 cup grated parmesan cheese
- 1 cup heavy whipping cream
- 2 cups vegetable broth
- Salt & pepper
Directions
- Cook the pasta in boiling water according to the box instructions.
- Toast breadcrumbs, nutritional yeast, salt, and pepper in 2 tbsp butter over medium heat until golden brown, stirring evenly, about 5 minutes. Set aside in a bowl until later.
- Mince garlic. Separate chard stems from chard leaves. Cut stems into small pieces. Chiffonade chard and collard leaves by stacking leaves, rolling tightly, then slicing perpendicular to the roll. Remove tops and roots from leeks, then slice leek hearts into 1/4 inch-thick pieces.
- For the sauce, melt the remaining 2 tbsp butter and make a roux by whisking in corn starch. Add grated cheese and cream incrementally, whisking to incorporate until creamy. Add vegetables to the sauce and season with salt and pepper.
- Simmer sauce over low heat for 20 minutes, adding vegetable broth gradually to thin.
- Chiffonade fresh basil leaves for garnish.
- Remove the sauce from the heat when the vegetables are wilted and dark green. Plate by spooning sauce over pasta, topping with a breadcrumb mixture, then garnishing with sliced basil.
