Ligurian swiss chard pansotti in walnut sauce recipe
If you want to serve a crowdpleaser of a dish, pansotti is a wise choice. This recipe combines swiss chard with a walnut sauce to make an impressive main.
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Ingredients
- 200g Italian ‘00’ pasta flour, sifted
- 75-100ml lukewarm water
- 1 medium free-range egg, beaten
- 400g swiss or rainbow chard
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves
- 100g ricotta
- 40g parmesan or vegetarian alternative, grated
- A few fresh thyme leaves, plus extra to garnishApple-converted-space
- 20g bread
- 5 tbsp whole milk
- 85g walnut halves
- 1 whole garlic clove, peeledApple-converted-space
- Few fresh thyme leaves
- 10g pine nutsApple-converted-space
- 20g freshly grated parmesan or vegetarian alternativeApple-converted-space Good to have…
- Pasta machine, food processor
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