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Tagliatelle with Swiss Chard and Three Cheeses
Ingredients
| 200 g | tagliatelle |
| 1 bunch(es) | Swiss chard (large bunch), or 250 g spinach |
| 2 clove(s) | garlic, finely sliced |
| 1 tbsp | olive oil |
| 1 handful | pine nuts (large handful) |
| 1 small | goats cheese, round |
| 30 g | blue cheese, firm, crumbled |
| For the sauce: | |
| 100 g | freshly grated parmesan |
| 1 | chicken stock cube, in a little water |
| 2 tsp | cornflour, in a little cold water |
| 1/2 glass(es) | sherry or white wine |
| 1/2 jar(s) | crème fraîche |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
First, toast the pine nuts in a tiny drop of olive oil in a non stick pan until golden. Set aside on kitchen paper to absorb the excess oil. Set the water for the pasta on to boil. Cut the goat's cheese into four rings and place on some foil on the grill pan, heat the grill ready, but cook last of all. Crumble the blue cheese and keep ready.
For the cheese sauce dissolve the chicken stock cube in a small quantity of hot water (2 tbsp) and add the sherry or wine - this should be no more than about ¼ cup. Heat this through in a non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the crème fraîche and stir until dissipated, then add the Parmesan and stir until a smooth consistency is obtained. Do not season as the stock cube and Parmesan have plenty of salt.
Add the pasta and a generous pinch of salt to the boiling water and cook for the directed time.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic and swirl around for a moment to release the flavour, then put in the Swiss chard, adding a tablespoon of water if necessary to stop it burning. Place the lid on the pan and keep on a high heat until it wilts.
Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
To serve:
Drain the pasta and divide it onto the plates, top with the wilted Swiss chard. Pour over the cheese sauce and place two rings of grilled goat's cheese on top. Sprinkle with the toasted pine nuts and crumbled blue cheese and serve immediately.
For the cheese sauce dissolve the chicken stock cube in a small quantity of hot water (2 tbsp) and add the sherry or wine - this should be no more than about ¼ cup. Heat this through in a non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the crème fraîche and stir until dissipated, then add the Parmesan and stir until a smooth consistency is obtained. Do not season as the stock cube and Parmesan have plenty of salt.
Add the pasta and a generous pinch of salt to the boiling water and cook for the directed time.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic and swirl around for a moment to release the flavour, then put in the Swiss chard, adding a tablespoon of water if necessary to stop it burning. Place the lid on the pan and keep on a high heat until it wilts.
Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
To serve:
Drain the pasta and divide it onto the plates, top with the wilted Swiss chard. Pour over the cheese sauce and place two rings of grilled goat's cheese on top. Sprinkle with the toasted pine nuts and crumbled blue cheese and serve immediately.
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