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Rapini and Chard Pasta
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 bunch Rapini
  • 5 leaves Chard
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup cream
  • 2 TBSP fresh basil
  • 1 packet pasta (farfelle, penne, rotini)
  • 1 TBSP Butter
  • 1 TBSP olive oil
  • 3 TBSP pine nuts
  • 1/4 cup Parmesan

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Wash and cut the rappini and Swiss chard branches. Peel the chard stems and cut into 1 cm (½ 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.

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