Ingredients
1/2 cup raw almonds
Kosher salt and freshly ground black pepper
12 ounces spaghetti
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound rainbow Swiss chard (from 2 bunches), stems thinly sliced, leaves cut into 2-inch pieces
Finely grated zest and juice of 1 lemon
1/2 cup grated Pecorino Romano, plus more for serving
Preparation
Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.
