30-Minute Swiss Chard Avocado Pistachio Pasta
This vibrant pasta dish combines tender Swiss chard in two forms - wilted leaves for texture and a creamy blended sauce enriched with avocado and pistachios. The bright green sauce gets its silky consistency from hot chicken stock blended with avocado, creating a nutritious alternative to heavy cream-based sauces. Nutty pistachios and sharp Parmesan add layers of flavor and crunch. Perfect for weeknight dinners when you want something healthy yet satisfying, or for entertaining guests who appreciate creative vegetable-forward dishes. The dual preparation of Swiss chard showcases the green's versatility while the avocado creates unexpected richness.
Ingredients
- 1 package (16 oz) pasta such as campanelle or fusilli
- 2 tbsp olive oil, divided
- 6 cups Swiss chard, chopped, divided
- 1 cup onion, chopped
- 2 cups unsalted chicken stock
- 1 tsp McCormick Garlic Powder
- ½ tsp Sicilian Sea Salt
- ½ tsp McCormick Perfect Pinch Italian Seasoning
- ¼ tsp McCormick Red Pepper, Crushed
- 1 avocado, peeled and seeded
- ¼ cup shelled pistachios
- ¼ cup Parmesan cheese, shaved, divided
Instructions
- 1
Cook pasta according to package directions and drain well
- 2
Heat 1 tablespoon oil in large skillet over medium-high heat
- 3
Add 2 cups Swiss chard to skillet and cook 1 to 2 minutes until tender-crisp, then remove and set aside
- 4
Add remaining oil to same skillet and cook onion for 2 minutes
- 5
Add chicken stock and all seasonings to skillet and bring to boil
- 6
Reduce heat to low and simmer for 5 minutes
- 7
Place remaining Swiss chard, avocado, pistachios and 2 tablespoons Parmesan in blender
- 8
Add hot stock mixture to blender
- 9
Cover blender with lid with center removed and place towel over lid
- 10
Blend on low speed for 15 seconds, then on high until smooth
- 11
Place pasta in serving bowl and top with green sauce
- 12
Add reserved cooked Swiss chard and remaining Parmesan
- 13
Garnish with additional pistachios if desired
Tips
Remove the center part of your blender lid and cover with a towel when blending hot liquids to prevent pressure buildup and splattering.
Reserve some pasta cooking water before draining - if the sauce seems too thick, add a splash to loosen it up.
Toast the pistachios lightly in a dry pan before using for enhanced nutty flavor and extra crunch.
Good to Know
Refrigerate leftovers up to 3 days. The avocado may darken slightly but flavor remains good.
Sauce can be made 1 day ahead and refrigerated. Reheat gently before serving.
Serve immediately while warm for best texture and color of the green sauce.
Common Mistakes
Use hot stock when blending to help achieve smooth sauce consistency and prevent separation.
Remove blender lid center to prevent pressure buildup when blending hot liquids.
Don't overcook the first batch of Swiss chard - it should remain slightly crisp for textural contrast.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a high-speed blender?
Yes, but chop the ingredients finely first and strain the sauce for smoothness. A food processor works but may not achieve the same silky texture.
What if I don't have pistachios?
Pine nuts, walnuts, or even sunflower seeds work well. Toast them lightly first for better flavor and crunch in the final dish.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. The avocado may darken but the dish remains safe and tasty. Reheat gently with splash of stock.