Farfalle with ricotta cheese and swiss chard

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.