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Tortiglioni with leek and Swiss chard carbonara

Name: Tortiglioni with leek and Swiss chard carbonara
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 11.5 oz Barilla Whole Grain Tortiglioni; Leek Outer Leaves; 4 Swiss Chard Leaves; 4 Eggs; 1.5 oz Parmigiano Cheese, grated; 2 tbsp Extra Vergin Olive Oil; to taste Salt and White Pepper; to taste Nutmeg

30 minutes

Enjoy a wholesome carbonara with leeks, Swiss chard, and whole grain pasta. Creamy, satisfying, and perfect for a fresh take on comfort food.

Ingredients

4 servings

11.5 ozBarilla Whole Grain Tortiglioni

Leek Outer Leaves

4Swiss Chard Leaves

4Eggs

1.5 ozParmigiano Cheese, grated

2 tbspExtra Vergin Olive Oil

to tasteSalt and White Pepper

to tasteNutmeg

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cut finely the leek green leaves and marinate for 15 minutes covered in salt. In the meantime, wash the Swiss chard and cut in stripes. Rinse thoroughly the leek’s leaves from the salt, and sauté in a non-stick pan with extra virgin olive oil. Add the Swiss chard, sizzle and set aside.

Step 2

While the Tortiglioni are boiling, beat the eggs with the Parmigiano, some freshly ground and a pinch of nutmeg. Drain the pasta al dente, and hold some cooking water. Pour the Tortiglioni in the pan and sauté with the vegetables.

Step 3

Away from the heat, add the eggs and blend thoroughly using some of the cooking water.