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Whole Wheat Tortiglioni in Swiss Chard and Gorgonzola Sauce

di Academia Barilla

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Whole Wheat Tortiglioni in Swiss Chard and Gorgonzola Sauce
1 hours


First course

Ingredients for 4 people

1 box whole wheat penne pasta
2 tablespoons extra virgin olive oil
½ onion
1 bunch Swiss chard leaves
½ cup creamy Gorgonzola cheese
1 clove garlic
¼ cup grated Parmigiano Reggiano cheese
2 tablespoons chopped pistachio nuts
Salt and pepper to taste

Preparation 45 minutes preparation + 20 minutes cooking
1. Clean and thinly slice onion

2. Boil Swiss chard leaves in salted water until soft

3. Heat oil in a pan over medium heat and sauté garlic and onion until golden

4. Add chopped chard and gorgonzola

5. Season with pepper and cook, stirring occasionally, until gorgonzola has melted

6. If it looks too dry, add a couple of spoonfuls cooking water

7. Boil tortiglioni in plenty of salted water for 12 minutes, drain and toss with the sauce

8. Serve with grated Parmigiano Reggiano and chopped pistachio nuts