Pizzoccheri With Chard

1. 1

   Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes.

2. 2

   Add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions.

3. 3

   In the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted.

4. 4

   Drain the pizzoccheri, potatoes and chard plant mixture.

5. 5

   Remove from the heat, stir in the onions and the cheese and mix slightly.

6. 6

   Season, to taste, with salt and freshly ground black pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.