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Pasta con le Bietole | Ready in 20 minutes
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich aromatischer Klassiker der süditalienischen Feierabendküche: Zarter bunter Mangold wird mit Knoblauch, etwas Chili und nativem Olivenöl extra sanft in der Pfanne gedünstet, mit al dente gekochter Pasta vermengt und mit frischem Zitronenabrieb, gerösteten Pinienkernen sowie Parmigiano Reggiano verfeinert. In nur 20 Minuten steht ein vollwertiges, vegetarisches Pasta-Gericht auf dem Tisch!
Preparation method
Preparation & Toasting
Bring a large pot of plenty of water to a boil and season generously with salt. Toast the pine nuts in a large skillet without oil over medium heat for 2–3 minutes until golden brown and fragrant. Remove and set aside.
Wash the Swiss chard thoroughly. Cut the crunchy stems into approx. 1 cm wide pieces and coarsely chop the tender leaves. Peel the garlic cloves and slice them finely. Wash the organic lemon under hot water and finely grate the zest.
Pasta & Swiss Chard Sauce
Add the pasta to the boiling salted water and cook according to package instructions until al dente. Reserve about 100 ml of the starchy pasta water before draining.
Chef's tip
Cook stem and leaf separately: Since Swiss chard stems are firmer to the bite, they require a bit more cooking time than the leafy greens. Sautéing the stems briefly first keeps the tender greens juicy and crisp.
Pasta water is the secret: The dissolved starch in the cooking water combines with the olive oil to create a velvety sauce that coats the pasta perfectly.
75 min
Under an hour
