From above, a shallow bowl of glossy tagliatelle twirled into a loose nest, streaked with emerald chard ribbons and ruby chard stems, finished with golden walnut crumble, tiny lemon zest threads, black pepper, and a light shower of grated cheese over a warm ivory plate.

Brown Butter Chard Tagliatelle with Miso-Walnut Crunch

Name: Brown Butter Chard Tagliatelle with Miso-Walnut Crunch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large bunch large bunch chard stems separated and thinly sliced, leaves cut into ribbons; 6 oz tagliatelle or fettuccine; 1 medium medium shallot finely sliced; 1 clove garlic clove finely grated; 1/3 cup walnuts roughly chopped; 2 tbsp unsalted butter; 1 tbsp white miso; 1/4 cup, plus more for serving Pecorino Romano or Parmesan grated; 1 lemon zested (1 tsp) and juiced (1 tbsp); 1/4 tsp crushed red pepper flakes; 2 tbsp chives chopped; 1/3 cup, plus more as needed reserved pasta water reserved; 1 tbsp olive oil; 1/2 tsp, plus more for pasta water kosher salt; 1/4 tsp freshly ground black pepper freshly ground

Silky spring pasta with chard, lemon, browned butter, walnuts.

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style American

Technique Boiling

Diet Friendly Vegetarian

Daily recipe · March 30, 2026

A little about this dish

This pasta leans into early-spring American flavors with a less-predictable, restauranty twist: silky ribbons of chard, sweet shallots, browned butter, toasted walnuts, lemon, and a spoonful of white miso for savory depth. The result is cozy enough for a slightly cool day but bright and green enough to feel seasonal, with glossy noodles and jewel-toned stems that photograph beautifully.

Ingredients (for 2)

Large bunch chard — 1 large bunch — stems separated and thinly sliced, leaves cut into ribbons
Tagliatelle or fettuccine — 6 oz
Medium shallot — 1 medium — finely sliced
Garlic clove — 1 clove — finely grated
Walnuts — 1/3 cup — roughly chopped
Unsalted butter — 2 tbsp
White miso — 1 tbsp
Pecorino romano or parmesan — 1/4 cup, plus more for serving — grated
Lemon — 1 — zested (1 tsp) and juiced (1 tbsp)
Crushed red pepper flakes — 1/4 tsp
Chives — 2 tbsp — chopped
Reserved pasta water — 1/3 cup, plus more as needed — reserved
Olive oil — 1 tbsp
Kosher salt — 1/2 tsp, plus more for pasta water
Freshly ground black pepper — 1/4 tsp — freshly ground

Preparation

Step 1 — 💧🫕🥬

Bring a large pot of salted water to a boil. Separate the chard stems from the leaves, thinly slice the stems, and cut the leaves into ribbons.
Step 2 — 🌰🍳✨

Heat a large skillet over medium heat and toast the walnuts for 2 to 3 minutes, stirring often, until fragrant and lightly browned. Transfer to a small bowl.
Step 3 — 🧈🧄🌶️

In the same skillet, melt the butter and cook until deep golden and nutty. Stir in the white miso until smooth, then add the olive oil, shallot, chard stems, and red pepper flakes.
Step 4 — 🧅🥄⏱️

Cook for about 3 minutes until the shallot softens and the chard stems are glossy. Add the grated garlic and cook for 30 seconds more.
Step 5 — 🍝💦⌛

Add the tagliatelle or fettuccine to the boiling water and cook until just shy of al dente. Reserve at least 1/2 cup pasta water, then drain.
Step 6 — 🥬🍋🔥

Add the chard leaves to the skillet and toss for 1 to 2 minutes until wilted. Stir in the lemon zest and lemon juice.
Step 7 — 🍝🧀🥣

Add the drained pasta to the skillet with 1/3 cup reserved pasta water and the grated Pecorino Romano or Parmesan. Toss over low heat until the sauce is glossy and coats the noodles, adding more pasta water if needed.
Step 8 — 🌰✂️🧂

Stir in half of the toasted walnuts and half of the chopped chives. Season with kosher salt and freshly ground black pepper to taste.
Step 9 — 🍽️🌿🖤

Divide the pasta into bowls and top with the remaining walnuts, remaining chives, extra cheese, and a final crack of black pepper.

A final fox tip

For even more spring character, add a handful of thawed peas with the chard leaves. If you want extra richness, top each bowl with a jammy egg. For the best Instagram moment, use rainbow chard so the stems bring pops of magenta, gold, and pink against the glossy noodles.