Whole-Wheat Pasta With Braised Squash, Chard, and Pistachios

Ingredients

1. 3/4 pound short whole-wheat pasta
2. 5 tablespoons unsalted butter
3. 2 leeks (white and green parts only), halved and sliced
4. 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
5. Kosher salt and black pepper
6. 1/2 kabocha squash (about 2 pounds), peeled and cut into 3/4-inch pieces
7. 1 1/2 cups low-sodium vegetable broth
8. 2 ounces pecorino, grated (about 1/2 cup), plus more for serving
9. 1/3 cup roasted pistachios, chopped

Directions

1. Cook the pasta according to the package directions. Drain and return to the pot.
2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
3. Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt to the pasta and toss to coat.
4. Serve topped with the pistachios and additional pecorino.