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Pasta con le Bietole | Fine Autumn Pasta with Swiss Chard
(0)
25 min
Quick
Gurkerl Küche
Ein echter toskanischer Herbstgenuss: Al dente gekochte Penne, geschwenkt mit zart geschmortem Mangold, feinem Knoblauch und einem Hauch Peperoncino. Veredelt mit gerösteten Pinienkernen, frischem Zitronenabrieb und reichlich geriebenem Grana Padano – herrlich aromatisch und im Nu zubereitet!
Ingredients
Preparation method
Preparation
Thoroughly wash the fresh Swiss chard and shake dry. Cut the crisp stems into thin strips and coarsely chop the leaves. Peel the garlic and slice it thinly. Wash the organic lemon with hot water and finely grate a little zest.
Toast the pine nuts in a small dry pan over medium heat until golden brown (or toast briefly on a baking sheet in the oven at 160 °C) until wonderfully fragrant. Then set aside.
Cooking & braising
Bring a large pot of water to a boil, salt generously, and cook the penne pasta until al dente according to package instructions. Before draining, reserve a cup of pasta cooking water (approx. 100 ml).
Chef's tip
For an even creamier touch, you can stir 1–2 tablespoons of fresh ricotta or mascarpone into the hot pasta at the end.
If you prefer it more savory, sauté 1–2 anchovy fillets along with the garlic – they melt in the hot olive oil and give the sauce an incomparably deep umami flavor.
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