Preparação
Cook the farfalle in plenty of boiling salted water. In the meanwhile clean, wash, drain and dry the swiss chards. Slice them lengthways and fry them lightly with a knob of butter for 2 minutes in a non-stick pan.In a bowl press the ricotta with a wooden spoon; add the grated parmesan cheese, the chards, a pinch of salt and pepper and 4 tbsp of the pasta’s cooking water and stir. Drain the farfalle al dente, mix them to the prepared sauce and serve immediately hot.