Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 16 ounce penne (or possibly similarly shaped pasta)
- 1 lb chard (green or possibly red)
- 1 Tbsp. mustard (Dijon-style or possibly coarse-grain)
- 3 Tbsp. red-wine vinegar or possibly freshly squeezed lemon juice
- 3 Tbsp. extra virgin olive oil
- 3 x cloves garlic, chopped
- 1/2 tsp crushed red pepper flakes
- Â Â Salt and freshly grnd black pepper to taste
- 4 ounce Parmigiano-Reggiano cheese, grated or possibly shaved
- 4 ounce prosciutto or possibly thinly sliced cured ham, diced
- 1 c. (4 ounces) coarsely minced pecans (optional)
Инструкции
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Meanwhile, wash and dry chard. Slice stalks into 1/4 inch pcs; slice leaves into 1/2 inch pcs. Set both aside, keeping them separate.
- In small bowl, combine mustard and vinegar or possibly lemon juice. Set aside.
- In large saucepan, heat oil over medium heat. Add in garlic and pepper flakes and heat till garlic turns golden brown. Add in chard stems and cook 3 min. Add in chard leaves, cover and cook, stirring occasionally, till wilted, 4-5 min.
- Season with salt and pepper to taste; remove from heat.
- Drain pasta; transfer it to a large bowl. Add in the mustard mix and toss to coat. Add in the chard mix, cheese, prosciutto and pecans, if using, and toss to combine. Serve immediately.
