Pasta in tuna sauce with chard and Parmesan

Ingredients for 3 servings:

• 300 g chard
• 1 can tuna, in its own juices
• 1 m.-sized onion(s)
• 2 small garlic cloves
• 100 small crème fraîche (herbs)
• 100 g whipped cream
• 200 ml vegetable stock
• 50 g Parmesan
• 1 dashes lemon juice
• 4 basil
• 300 g pasta

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the chard leaves from the stems. Finely chop the stems, cut the leaves into strips, and wash them separately. Finely dice the onion and garlic. Heat the olive oil in a high-fat pan, sauté the onion and garlic until translucent, then add the stalks and sauté briefly. Pour in the vegetable stock and simmer, covered, for about 5 minutes. Meanwhile, cook the pasta. Then add the leaf strips to the sauce and simmer until they collapse, stirring frequently. Stir in the tuna, whipped cream, and crème fraîche. Season with Parmesan, salt, and pepper. Continue cooking, covered, over low heat, stirring frequently. Before serving, add a squeeze of lemon to the sauce, finely chop the basil, and add it. Stir well again and serve with the pasta.