🍝 Pasta with chard, pine nuts and Gorgonzola

Name: Pasta with chard, pine nuts and Gorgonzola
Total time: 30 min
Cuisine: German
Ingredients: 500 g chard; 400 g penne; 125 g pine nuts (toasted without oil); 1 clove of garlic; 100 g whipping cream; 150 g Gorgonzola; 1 tbsp butter; salt; pepper (from a mill); 100 g Parmesan (freshly grated)

886 kcal · 30 min

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Ingredients

500 g chard
400 g penne
125 g pine nuts (toasted without oil)
1 clove of garlic
100 g whipping cream
150 g Gorgonzola
1 tbsp butter
salt
pepper (from a mill)
100 g Parmesan (freshly grated)

Instructions

1. Wash the chard thoroughly. Cut the tough stems away from the leaves and use the stems for another dish.
2. Blanch the leaves in boiling salted water for about 3 minutes (blanching means cooking briefly in boiling water). Remove them, plunge immediately into ice-cold water to stop cooking, drain well and cut into thin strips.
3. Cook the pasta in boiling salted water until al dente (firm to the bite).
4. Press the garlic and sweat it in hot butter. Add the chard strips and sauté them for about 2 minutes.
5. Cut the Gorgonzola into small cubes. Heat it slowly with the cream, but do not let the mixture boil. Stir in the chard strips.
6. Drain the pasta and mix it with the Gorgonzola chard sauce. Season with salt and pepper. Serve the dish sprinkled with pine nuts and grated Parmesan.

Nutrition per serving

kcal: 886
Protein: 38 g · Fett/Fat: 48 g · Carbs: 75 g