Chard, onions, pasta and an egg

Pasta and macaroni Italian cuisine

I am obsessed with this dinner - I have been making it at least once a week - sometimes twice - for months. I am writing it for one, but I have scaled it up for many as well (see my foodpickle question about poaching mutiple eggs). There are two specialty items in this recipe, which you can order or make substitiutions for but let me just say, they are DA KINE - both of 'em, and worth ordering and waiting for. <br /> <br />The oil (featured here) is the toasted butternut squash oil - you can find it in New York or online - a little goes a long way and you will use it on eveything: https://www.wholeheartedfoods.com/squash-oil-selections.htm#orderonline <br /> <br />The pasta - well come on down to Austin and hit the farmer's market or order here: http://gourmettexaspasta.com/