Spaghetti with swiss chard and peas

This is a light and nutritious recipe that is perfect to enjoy any sunny evening. Swiss chard and mint I used in this recipe comes from my small back garden. There are plenty of them at the moment and my mind is in a constant process of finding ways to use them up. The beautiful red and yellow stalks of swiss chard added extra bite to my recipe, but you can use store bought swiss chard if you don’t grow them.

Serves 3


160g Whole wheat spaghetti
120g Frozen green piece, thawed
250g Swiss chard, chopped
2 ½ tbsp. Mint, finely chopped
1 tbsp. Garlic, finely chopped
1 tbsp. Raisins
2 tbsp. Composed olive oil
2 tbsp. Pine nuts
¼ tsp. Chilli flakes
2 tbsp. Lime juice
1 tsp. Salt


Put spaghetti on to boil, cook for 12-14 minutes and drain any excess water.

Warm a large, non-stick pan over medium heat and dry roast pine nuts until they are golden brown in colour. Transfer them into a small bowl.

Add oil to the same frying pan and warm over medium heat. Add garlic and fry until it is golden brown in colour. Tip in mint and raisins and sauté for few seconds.

Now add the chopped stalk of swiss chard.

Add chilli flakes, salt, peas and chopped swiss chard leaves. Let the swiss chard leaves wilt and turn off the heat.

Pour lime juice and toss through the cooked spaghetti. Sprinkle toasted pine nuts on top just before serving.


Nutritionist Reading, Berkshire
Contact: Nutriadvice, The Therapy Centre, 6B Church Street, Reading Berkshire RG12SB.
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