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Susquehanna Life

Cooking at Home: Swiss Chard, Pasta and Chick Peas

Wondering what to do with the big bunch of Swiss chard you purchased at the farmer’s market or grew in your garden? This easy, healthy and quick dinner is a delicious way to use it up.

Swiss Chard, Pasta and Chick Peas 


  • 8 ounces corkscrew or other pasta
  • 3 T extra virgin olive oil
  • 1 bunch (12 ounces) Swiss chard, stems chopped and leaves sliced
  • 1 can chick peas 
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 2 T freshly squeezed lemon juice 
  • 3 T chopped fresh basil
  • Freshly ground black pepper
  • 1/2 cup finely shredded Parmesan cheese


In a large pot, cook pasta in salted boiling water according to package directions; drain, reserving 1/4 cup pasta cooking water. Return pasta to pot; cover to keep warm.

In a large skillet heat olive oil over medium-high heat. Add Swiss chard stems, garlic and salt. Cook and stir for 3 minutes. Gradually whisk in pasta cooking water until smooth. Bring to a simmer. Add lemon juice to chard leaves, stir to combine. 

Add cooked pasta, chard leaves, chick peas and basil to sauce; stir to combine. Season with black pepper. Divide among serving dishes. Sprinkle with cheese and additional pepper, to taste.

Susquehanna Life magazine has not tested this recipe, and disclaims any responsibility for the outcome of its preparation.

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