John Myers
Pasta with Chard Cream Sauce
The perfect pasta with chard cream sauce recipe with a picture and simple step-by-step instructions.
- 200 g Pasta, I had linguine
- 8 size Chard leaf
- 1 Onion
- 4 Toes Garlic
- 130 g Gorgozola
- 1 a cup Cream 30% fat
- 1 Tl Wild garlic pesto
- 1,5 Tl Salt
- A little oil for frying the onion
- Cook the pasta in salted water
- In the meantime, chop up the chard with the chopping knife. I didn’t use the white stems this time.
- Dice the onion, finely chop the garlic.
- Fry the onion, add the chopped Swiss chard and simmer, if not enough water is drawn, fill up with cream, add garlic and salt, simmer for about 10 minutes. Add the cheese and the wild garlic pesto. Add the remaining cream and pour the drained noodles into the chard cream sauce. Let it soak in for a moment and then serve with freshly grated Parmesan cheese.
- You can of course also prepare this with leaf spinach. And we don’t want to pay attention to the calories today.
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