Now there are two ways I make this dish one with bacon and one without. I will list both ways.
2 large bundles of Swiss chard, stems removed and roughly chopped
1 lb of dried pasta of choice
4 large sweet onions, halved and sliced
1 red pepper diced
3 cups of Shiitake Mushrooms, chopped
6 cloves of garlic minced
6 sprigs of thyme, stems removed
6 oz of Goat cheese, crumbled
1/3 of a cup of veggie stock (white wine will work too)
zest of one lemon
Salt and pepper to taste
Now use one of the following but not both depending on which recipe you are to follow:
1 lb bacon cut into 1-inch pieces
1/3 of a cup of olive oil
Cook pasta as per the directions on the package, save a cup of the pasta water.
Bacon route: In a large skillet over medium-high heat, render the bacon and place it on a paper towel to drain. Next, place the onions and pepper into the skillet and cook for 2 minutes. Next, add the mushrooms and saute until soft
Olive Oil Route: In a large skillet over medium-high heat, place the olive oil, onions, and peppers and 2 minutes. Next, add the mushrooms and saute until soft
Now the Recipe will be the same for both: Reduce heat to medium add the garlic, thyme, and stock, salt, and pepper to taste, and simmer until reduced by half. Now add the Swiss chard to the skillet, once it has wilted remove the skillet from heat.
In a large bowl place the pasta, goat cheese, and pasta water and toss to coat. Now add the onion Swiss chard mixture from the skillet and toss to combine. Top off with the lemon zest and the bacon if you went that route and you are ready to eat.