This dish is a great meal to throw together quickly using some of the best produce available now. It makes a great lunch or delightful light supper and comes together with minimal effort. Double the recipe and you have enough to feed a hungry crowd in a pinch.
1 bunch Swiss chard, cut into ½ inch strips
1 pint cherry tomatoes, cut in half
4 ears corn, kernels cut off cobs
½ lb capellini
extra virgin olive oil
fresh ground black pepper
1 cup freshly grated parmesan cheese
Bring a large pot of water to a boil. After it has reached a full rolling boil, add a couple of tablespoons of kosher salt and stir in to dissolve.
Heat a large sauté pan over medium heat and add approximately 3 tablespoons of olive oil to the pan to heat. Add the Swiss chard to the pan and toss with tong. Lightly season with salt and continue cooking for a few minutes more until wilted and tender.
Add cherry tomatoes to pan and cook a couple of minutes, until they begin to break down. Season lightly with salt.
Cook cavatelli for 2 minutes. Meanwhile, add the corn kernels to pan to begin cooking.
Once cavatelli is cooked almost al dente, but not quite, add to pan of vegetables with approximately a cup of pasta water. Toss with vegetables, and continue cooking for another minute until pasta is cooked to your liking and flavors have melded. If the pan gets too dry, add a bit more pasta water. You should have a bit of “sauce” in the bottom of the pan.
Turn off the heat and season with lots of black pepper and stir in half of the parmesan cheese. Taste and adjust seasoning as necessary.
Plate pasta and sprinkle top with remaining parmesan cheese.