Step-by-Step Instructions

Step 1: Make the Pesto

In a blender or food processor, add garlic and pine nuts first and pulse a few times. Add basil and blend briefly. Add Swiss chard and blend again. Drizzle in the olive oil gradually to help everything come together smoothly. Add Parmesan, salt, and pepper. Blend until you reach your desired consistency—chunky or silky. Taste and adjust seasoning. Set aside. (This makes extra—store leftovers in the fridge for up to 4–5 days for sandwiches or snacks.)

Step 2: Cook the Pasta

Bring a large pot of well-salted water to a boil. Add pasta and cook until well-done (about 10 minutes or longer than package directions for al dente). This softer texture is gentler on digestion. Reserve 1–2 ladles of pasta water before draining.

Step 3: Prepare the Toppings & Sides

Heat a large skillet over medium heat. Add diced ham and sear until golden brown and almost crispy (add a tiny drizzle of olive oil only if the pan is very dry). Remove ham and set aside.

In the same pan (with all that delicious ham flavor), add chopped Swiss chard. Cook 1–2 minutes, cover with a lid for 1 minute to steam, then season with a pinch of salt and a squeeze of lemon juice. Remove and set aside.

Add snap peas and green beans (or whatever garden veggies you have) to the pan with ½ tablespoon butter. Sauté 3–4 minutes until bright and just tender. Season with salt. Set aside.

Step 4: Finish the Pasta

In the same skillet (or a clean pan), warm the pesto over low heat. Add a couple ladles of reserved pasta water and stir for under 1 minute—just enough to wake up the herbs and loosen the sauce. Add the drained pasta and toss well until every strand is coated and glossy.

Step 5: Serve

Plate the saucy pasta. Top generously with the crispy seared ham, sautéed Swiss chard, and buttery snap peas/green beans. Finish with an extra squeeze of lemon if desired. Serve immediately while everything is hot and vibrant.