Farfalle with ricotta cheese and swiss chard

  • dificuldade


  • 320 g0SXE093
  • 2 tbsp grated Parmesan cheese
  • 20 g Butter
  • 150 g Roman ricotta cheese
  • 200 g Swiss chard
  • salt and pepper
Farfalle n° 93


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.