Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon

A Recipe for Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon

Time

• Preparation: 10 minutes

• Cooking: 20 minutes

• Total: 30 minutes

Ingredients (serves 2)

• 160–180 g penne or rigatoni

• 100 g bacon lardons

• 1 small bunch Swiss chard or beet leaves (about 150–200 g), stems removed and leaves chopped

• 2 tbsp pine nuts

• 100 ml crème fraîche

• 1 lemon (zest + 1–2 tsp juice)

• 1 small shallot (or ½ small onion), finely chopped

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• Optional: Parmesan for serving

 Equipment Needed

• Large saucepan (for pasta)

• Large frying pan or sauté pan

• Colander

• Zester or fine grater

• Wooden spoon

• Knife and chopping board

Preparation

1. Prep the chard:

   • Wash and dry the Swiss chard or beet leaves.

   • Remove thick stems if tough. Chop leaves into bite-size strips.

2. Cook the pasta:

   • Bring a large pot of salted water to a boil.

   • Cook the pasta according to package instructions until al dente.

   • Reserve about ½ cup (100 ml) of the pasta water before draining.

3. Toast the pine nuts:

   • In a dry frying pan over medium heat, toast pine nuts for 2–3 minutes until golden.

   • Remove and set aside.

4. Cook the lardons:

   • In the same pan, add bacon lardons.

   • Cook over medium-high heat for 5–6 minutes until crisp and golden.

   • Add a drizzle of olive oil if needed.

5. Add aromatics and greens:

   • Reduce heat to medium. Add the shallot and cook 2 minutes until softened.

   • Add chopped Swiss chard and cook for 3–4 minutes, stirring until wilted.

6. Combine sauce:

   • Stir in crème fraîche, lemon zest, and a little lemon juice.

   • Add a splash of pasta water to loosen the sauce (start with 2–3 tbsp).

   • Season with pepper (the lardons are salty, so taste before adding salt).

7. Toss with pasta:

   • Add drained pasta to the pan and toss until evenly coated.

   • Adjust seasoning and lemon to taste.

8. Finish and serve:

   • Sprinkle toasted pine nuts on top.

   • Optionally, garnish with Parmesan or extra lemon zest.

Nutritional Information (per serving, approx.)

(Values may vary based on specific ingredients and pasta type.)

 Tips & Variations

• No crème fraîche? Substitute with a mix of Greek yogurt and a splash of milk.

• Make it vegetarian: Use smoked paprika and olive oil instead of bacon.

• Add herbs: Fresh thyme or parsley pairs beautifully with lemon and chard.