Pizzoccheri With Chard

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g green chard leaves, in 1 cm cubes
• 300 g potatoes, peeled, in 1 cm cubes
• 100 g margarine
• 2 big onions, peeled and sliced
• 8 fresh sage leaves
• 500 g pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or 500 g whole wheat pasta, e.g. penne
• 200 g mountain cheese or 200 g fontina cheese, in 1 cm cubes
• 100 parmigiano, cheese in small cubes
• salt and freshly ground black pepper

Recipe

• 1 bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes.
• 2 add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions.
• 3 in the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted.
• 4 drain the pizzoccheri, potatoes and chard plant mixture.
• 5 remove from the heat, stir in the onions and the cheese and mix slightly. season, to taste, with salt and freshly ground black pepper and serve.