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Creste Di Galli With Creamy Swiss Chard Sauce

Italian.Chef's picture
Ingredients
  Shredded swiss chard/Three packages, 10 ounce each frozen chopped swiss chard 6 Cup (96 tbs)
  Butter/Margarine 6 Tablespoon
  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
Directions

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).
Drain chard.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Quick, Healthy

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