A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pasta con le bietole | Quick Swiss Chard Pasta
(0)
20 min
Quick
Knuspr-Küche
Ein traditioneller süditalienischer Feierabend-Klassiker: Al dente gekochte Pasta trifft auf zarten, in Olivenöl geschmorten Mangold, feinen Knoblauch, geröstete Pinienkerne und frischen Parmesan. Schnell auf dem Tisch, leicht und voller saisonalem Geschmack.
Preparation method
Preparation & Toasting
Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, toast the pine nuts in a large skillet without oil over medium heat for 2 to 3 minutes until golden brown, then remove and set aside.
Thoroughly wash the Swiss chard. Separate the crunchy stems from the tender leaves. Cut the stems into pieces about 1 cm wide and roughly chop the leaves. Peel and finely slice the garlic cloves.
Cooking & Finishing
Cook the pasta in the boiling salted water according to package instructions until al dente. Before draining, reserve a cup of the starchy pasta water (approx. 100 ml).
Chef's tip
Tip for extra creaminess: Vigorously toss the pasta in the skillet with the pasta water and olive oil – the released starch creates that signature Italian silkiness without any cream.
Variation tip: If you like Swiss chard even more flavorful, melt 2 to 3 finely chopped anchovy fillets in the hot oil while sautéing the stems – this adds a subtle Mediterranean umami depth to the dish.
75 min
Under an hour
