Tagliatelle with swiss chard and three cheeses recipe

Tagliatelle with Swiss Chard and Three Cheeses recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Tagliatelle with Swiss Chard and Three Cheeses recipe is a delightful combination of flavors and textures. The tender tagliatelle pasta is tossed with saut�ed Swiss chard, creating a vibrant and nutritious dish. The addition of three types of cheeses - Parmesan, Gorgonzola, and Fontina - adds a rich and creamy element that perfectly complements the earthy taste of the chard. This recipe is quick and easy to make, making it a perfect weeknight meal option.

Keywords: tagliatelle, Swiss chard, three cheeses, creamy, nutritious.

Tagliatelle with swiss chard and three cheeses recipe details

Tagliatelle with swiss chard and three cheeses recipe, recipe Rating: 4.9
Number of votes:132 

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
½ glass(es)	sherry or white wine
½ jar(s)	crème fraîche

Instructions

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.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a