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Orecchiette with Crème Fraîche, Swiss Chard, and Toasted Walnuts

Becca Haley-Park
Creamy, bright, and oh-so-comforting, this simple pasta recipe can also be made with fresh or frozen tortellini.


  • Salt
  • 16 ounces dried oriecchiette or fresh or frozen tortellini
  • 1 cup crème fraîche
  • 3 tablespoons olive oil divided
  • 2 teaspoons lemon juice
  • Zest of 1 lemon
  • 2 teaspoons chopped fresh parsley
  • ⅛ teaspoon honey
  • Ground black pepper to taste
  • 1 clove garlic chopped
  • 1 bundle Swiss chard ribs removed and leaves chopped (4 cups loosely packed)
  • ¼ cup chopped walnuts


  • Bring a large stockpot of salted water to a boil. Add pasta and cook according to package directions.
  • Meanwhile, whisk crème fraîche, 2 tablespoons olive oil, lemon juice, lemon zest, parsley, and honey together in a large bowl. Season with salt and pepper.
  • Heat oil in a large sauté pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add chard and sauté until just wilted. Season with salt and pepper. Remove from pan and set aside.
  • Wipe pan clean. Add walnuts. Toast over medium heat 3-4 minutes or until golden brown and fragrant.
  • Toss cooked pasta with crème fraîche sauce and divide among plates. Garnish each with a scoop of Swiss chard, a sprinkling of walnuts, and a few grinds of black pepper.