Chard and Coconut Pasta

Spring seems to be progressing two steps forward and one step back this year, with an icy Arctic blast giving me really chilly hands as I try to plant out my delicate little red chard seedlings this morning. I wonder if they will ever get the chance to grow big enough to use in this tasty and very simple pasta dish.

I am still very much a beginner vegetable gardener, with this being only my second year. I learned a lot last year about what can and can't grow in our Northern climes and I look with envy at the blogs and Instagram photos of my fellow food bloggers in the US, Australia and southern Europe, with their gardens full of ripe, delicious fruit and veg. However, I wouldn't swap living here in the Highlands for anything so I make the most of our short growing season, by planting out seedlings rather than seeds, and by covering the delicate strawberry flowers with fleece blankets on the frosty nights. Maybe one day I will be able to invest in a polytunnel and a whole new growing season will be available, but til then I will plant everything with love and hope it copes with this cooler climate. Today is an appropriate day to plant these little seedlings; it is Beltane, a day to celebrate new life and ask the gods for healthy crops.

A recent visit to Pillars of Hercules in Fife gave me renewed inspiration for growing more veg. It is an amazing organic farm with a fantastic cafe attached. They sell all organic veg, mostly grown on the farm and even in April there is plenty fresh veg to choose. I came home with a huge bag of delicious red chard. I love the texture the chard gives this pasta dish, giving it real body. One day I'm hoping my little red chard seedlings will make it into this pasta dish.

Here is the recipe for Chard and Coconut Pasta (serves 2):

Ingredients:

1 tbsp garlic infused olive oil

1/4 tsp crushed chilli flakes

1/2 tsp maple syrup

1 tin chopped tomatoes

Handful fresh basil

Pinch salt

100ml coconut milk

2 large handfuls of chard, chopped (or spinach if can't get chard)

200g gluten free pasta

Method:

1. Heat oil in a large pan and add garlic and chilli flakes. Gently fry til garlic begins to change colour

2. Pour in tomatoes and season with salt. Add maple syrup. When it begins to bubble turn heat down and cook for 20 mins

3. While this is cooking prepare the pasta as per cooking instructions on the packet

4. Chop the stems off the chard and cut into 1cm slices and tear the leaves. Add to the tomato sauce mix with the coconut milk. Continue cooking for 10 minutes. Add basil leaves, stir.

5. Mix pasta into the sauce and stir to coat.

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