Tagliatelle with Swiss Chard & Ricotta | Creamy Autumn Delight

Thoroughly wash the Swiss chard. Separate the stems from the leaves and slice the stems into thin strips. Roughly chop the leaves. Peel and finely chop the garlic. Wash the organic lemon with hot water, pat dry, and finely grate the zest.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Then set aside on a plate to cool.

Bring a large pot of plenty of water to a boil, salt generously, and cook the tagliatelle al dente according to the package instructions. Before draining, scoop out about 150 ml of the starchy pasta water and set aside.