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Whole-Wheat Pasta with Romesco, Swiss Chard and Walnuts

A hearty winter dish, packed with flavor and nutrients, in about 15 minutes. Feel free to add Pecorino cheese if your heart desires.

Chef Tip: Adding in a little of the starchy pasta cooking water thickens the sauce and somehow magically helps it stick to the spaghetti. And don't forget to salt the pasta water - it'll flavor the spaghetti from the inside out.


  • 12oz whole wheat spaghetti

  • Salt

  • Olive oil

  • Red pepper flakes to taste

  • 2 bunches Rainbow chard, chopped (stems too!)

  • Haven's Kitchen Red Pepper Romesco

  • ½ cup toasted walnuts (almonds or pine nuts are great too)



Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to directions

STEP 2- Whole-Wheat Pasta with Romesco, Swiss Chard and Waln

Meanwhile, heat a large skillet over medium-high heat, add a glug of olive oil and, if using, a sprinkle of the red pepper flakes. Cook for about 30 seconds, then add the chard, and a pinch of salt. Cook, stirring to break down the chard

STEP 3-Whole-Wheat Pasta with Romesco, Swiss Chard and Walnuts

When the pasta is done, add it directly from the water into the pan of chard, bringing some of the pasta water along with it. Add in about ¼ pouch of Romesco sauce and stir to coat and combine everything. Cook for a few more minutes to thicken up the sauce


Serve tossed with an extra squeeze of Romesco and the toasted nuts

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