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Rappini and Swiss chard with nuts and parmesan on farfelle https://www.metro.ca/userfiles/image/recipes/Rapini-bettes-carde-noix-parmesan-sur-farfelles-4763.jpg PT12M PT15M PT27M
Wash and cut the rappini and Swiss chard branches. Peel the chard stems and cut into 1 cm (1/2 in.) chunks. Cut the rappini stems into 1 cm (1/2 in.) chunks and the top part into two. In a pot with salted boiling water, blanch the vegetables for 1 minute. Drain, then dry on absorbent paper. In a frying pan, heat the butter and oil over medium heat. Add the chopped onions and cook for 3 minutes. Add the vegetables, garlic, salt and pepper and cook for another 5 to 7 minutes. Increase the heat, pour in the cream, add the pine nuts, and cook for 4 to 5 minutes. Add the basil and parmesan, mix well and pour over the cooked pasta.
4
0.500 rappini 5 swiss chard leaves 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil 0.500 onion, chopped To taste, Salt and pepper 2 garlic cloves, chopped 1/2 cup (125 mL) 15% country-style cream 3 Tbsp. (45 mL) pine nuts 2 Tbsp. (30 mL) fresh basil 1/4 cup (60 mL) parmesan farfelle
Rappini and Swiss chard with nuts and parmesan on farfelle

Rappini and Swiss chard with nuts and parmesan on farfelle

Rate this recipe
2 Votes
4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    rappini
  • 5
    swiss chard leaves
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  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 0.500
    onion, chopped

  • To taste, Salt and pepper
  • 2
    garlic cloves, chopped
  • 1/2 cup
    (125 mL)
    15% country-style cream
  • 3 Tbsp.
    (45 mL)
    pine nuts
  • 2 Tbsp.
    (30 mL)
    fresh basil
  • 1/4 cup
    (60 mL)
    parmesan

  • farfelle
Imprimer ma sélection

Preparation

Wash and cut the rappini and Swiss chard branches. Peel the chard stems and cut into 1 cm (1/2 in.) chunks. Cut the rappini stems into 1 cm (1/2 in.) chunks and the top part into two.

In a pot with salted boiling water, blanch the vegetables for 1 minute. Drain, then dry on absorbent paper.

In a frying pan, heat the butter and oil over medium heat. Add the chopped onions and cook for 3 minutes. Add the vegetables, garlic, salt and pepper and cook for another 5 to 7 minutes. Increase the heat, pour in the cream, add the pine nuts, and cook for 4 to 5 minutes. Add the basil and parmesan, mix well and pour over the cooked pasta.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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