Food co-ops are often known for partnering with local farmers and food suppliers to bring fresh, in-season produce to the community. This recipe takes advantage of all the bounty of spring with green onions and Swiss chard.
8 ounces of spaghetti
1 bunch swiss chard
2 tablespoons of flour
2 tablespoons of butter
1 tablespoon of olive oil
1 cup of milk
2-4 ounces of parmesan cheese
4-5 green onions
2-3 cloves of minced garlic
Boil pasta according to directions. Drain and set aside 1 cup of pasta water.
Chop chard, green onions into small pieces, and mince the garlic. Heat the oil in a pan, sauté your chard, green onions and garlic until soft and cooked through, and set aside.
Add butter to the pot you used for pasta. When melted, add flour and whisk, forming a roux. When it just turns brown, add milk, a little at a time, to create a white bechamel sauce. Thin out with pasta water if needed.
Toss pasta, chard, onions and sauce together, add half your parmesan and season with salt and pepper to taste. Plate and top with additional parmesan cheese if desired.