Pappardelle, Rainbow Chard, Parmesan Recipe - Great British Chefs
This simple pappardelle pasta recipe from Pip Lacey uses colourful rainbow chard, butter and white wine to create a rich and delicate sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 300g of 00 flour
- 1 pinch of salt
- 3 eggs
- 10g of extra virgin olive oil
- 100g of fine semolina
- 1 bunch of rainbow chard
- 100g of butter
- salt
- 2 garlic cloves, finely chopped
- 200ml of white wine
- black pepper
- 1 bunch of parsley, finely chopped
- 20g of Parmesan, grated
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