Creste Di Galli with Creamy Swiss Chard Sauce
|Shredded swiss chard/Three packages, 10 ounce each frozen chopped swiss chard||6 Cup (96 tbs)|
|Onions||2 Large, chopped|
|Garlic||4 Clove (20 gm), minced, pressed|
|All purpose flour||2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Dry basil||3⁄4 Teaspoon|
|Cream cheese||8 Ounce (1 Large Package)|
|Half and half||1 1⁄2 Cup (24 tbs) (Light Cream)|
|Creste di galli/Mostaccioli/other medium-size fancy-shaped pasta||1 Pound|
|Boiling salted water||1 Liter|
|Bacon strip||3 , crisply cooked and crumbled|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1 Tablespoon|
In a wide frying pan over medium heat, cook fresh chard.
Cover with boiling salted water, bring to a boil, and cook until just tender (3 to 5 minutes).
If using frozen chard, just thaw and drain.
Melt 4 tablespoons of the butter in the frying pan; add onions and garlic and cook, stirring often, until onion is limp (about 5 minutes).
Blend in flour, basil, nutmeg, and cream cheese until cheese melts.
Remove pan from heat and gradually stir in cream.
Return pan to heat and cook, stirring constantly, until sauce is smooth and thickened.
Just before serving, stir in chard and cook until heated through.
Following package directions, cook pasta in a large kettle of boiling salted water until al dente.
Drain and turn onto a large platter.
Spoon sauce over pasta and top with bacon and nuts.
Pass Parmesan at the table.