John Myers
Contents
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Ingredients
- 200 g Penne or other pasta
- 6 Large chard leaves
- 1 Onion
- 60 ml Creme fine for cooking
- Salt, pepper, nutmeg, chilli flakes
- Grated parmasan
Instructions
- Cut the chard into fine strips, including the stems. Wash thoroughly. Dice the onion and sauté in a little oil until translucent. Add the dripping wet chard and bring to the boil.
- Let the chard simmer for at least 10 minutes, add water if necessary. In the meantime, cook the pasta until al dente.
- Salt and pepper the chard. Mix up in the blender. Return to the saucepan, season with nutmeg and chilli and stir in the cream.
- Mix the pasta with the chard sauce, arrange on a plate and sprinkle with Parmesan.
