Name: Rapini and Chard Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 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

Recipes Rapini and Chard Pasta

Rapini and Chard Pasta

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By Jacqui O, spud culinary institute (Published: Jun 9, 2010)

Prep Time	Cooking Time	Servings
10 min	15 min	4 people

Ingredients:

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

Directions:

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.