Chard, tomato, mustard, and cream tagliatelle

Ingredients for 4 servings:

• Swiss chard (amount see recipe description)
• 40 g butter
• 300 ml cream
• n. B. Mustard, medium hot
• 500g tagliatelle
• 2 large tomatoes
• nutmeg
• salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash the chard and clean it thoroughly. I always use 1 to 3 chard plants, depending on their size. I prefer the young, small plants, so I use 2 to 3. Then separate the leaves from the stems (cut along the rib). Save a few stems, preferably from the young leaves. Cut the leaves into wide strips and finely dice the stems. Wash the tomatoes. If the skin is very tough, peel them, remove the seeds, and cut the flesh into small cubes. Heat a large pan, add half of the butter. Add the diced stems and sauté until translucent. Then add the chard, place the remaining butter on top, and cover with a lid (or aluminum foil). Cook for about 8-10 minutes. Cook the pasta in a large pot of boiling salted water until al dente. Mix the cream with the mustard and whisk well. Season with salt and pepper. Once the chard has wilted, add the mustard cream and simmer gently for 3-5 minutes. Then add the diced tomatoes and cover and cook for another 5 minutes. Season with salt, pepper, and nutmeg. Drain the pasta well and add it to the pan with the sauce. Mix gently and serve immediately with freshly grated Parmesan cheese. Serve with a nice leaf salad and balsamic dressing.