Double Rainbow (Trout & Chard) Pasta
- 1 red onion sliced into half-moons
- 4 cloves garlic sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning I like the kind with a grinder attachment
- 1 bunch rainbow chard, stems and greens chopped
- 8 oz smoked rainbow trout (skin and bones removed), torn into bite-sized pieces
- ¼ cup chopped green olives I used cerignola
- 10 oz medium-sized pasta I used caserecce
- parmesan for serving optional
- Cook pasta according to package instructions.
- Meanwhile, heat some olive oil in a large skillet.
- Add onion, garlic, and red pepper flakes/ Cook until the onion is translucent. Add the greens and saute until they are starting to wilt.
- Add the remaining ingredients and saute for around 5 minutes or until the greens are fully wilted and everything is cooked through.
- Add the drained pasta and toss to coat.
- Serve immediately, with parm for sprinkling.
This is the best kind of pantry cooking–mostly shelf stable ingredients with a big, bold flavored fresh ingredient—swiss chard. I really like using the stems and the leaves, it adds texture interest and really packs in the veggies. Swiss chard is a vegetable you can find fresh well into fall locally so that’s a major bonus as well.
This variety of smoked trout comes in a vacuum-sealed bag so it doesn’t have quite the lifespan of canned or jarred but it does have the advantage of coming in whole filets which are perfect for flaking and tossing with pasta while still getting a big “meaty” bite.