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This is one of my favorite recipes when I really need to force some vegetables into my kids!
Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)
Ingredients
- 3/4 pound spiral-shaped pasta, such as eliche, fusilli or gemelli
- 6 spoonfuls milk
- 5 ounces goat cheese (a small log)
- 1/4 pounds swiss chards, boiled, drained, squeezed, and chopped
- 1 or 2 cloves garlic, peeled and slightly pressed
- 2 tablespoons extra-virgin olive oil
- freshly grated Italian Parmigiano cheese (or Argentinian Reggianito)
- salt and pepper
Directions
Cook the pasta in abundant salted boiling water. In the meantime, heat the oil in a skillet and add the slightly pressed garlic. Cook for a couple of minutes, discarding the garlic before it starts smoking. Add the swiss chards (boiled, drained, squeezed, and chopped), stir well, salt and cook for a few minutes. Remove from the heat and combine well with the goat cheese, milk. and about 1/2 a ladleful of the pasta cooking water. When the pasta is "al dente", drain it and dress it with the swiss chard sauce; add some grated parmigiano, et voila!
https://dinnerinvenice.com/2011/09/04/pasta-with-swiss-chard-and-goat-cheese-sauce-dairy/Share this post :
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