Tasty pasta recipe
- Divide cauliflower in posies and wash them. Grate carrot, remove ends and slice. Peel onion and cut in fine slices. Wash chard leaves and cut them up.
- Boil 900 ml of salted water in the pressure cooker. Add vegetables and pasta. Mix, closet he pot and pressurize it at high heat. As soon as the steam rings, reduce heat to a minimum and cook for 10 minutes.
- Meanwhile dice cheese.
- When the cooking time has passed, allow steam to escape, open pot and drain everything.
- Place pasta and vegetables in a nonstick skillet, add oil, cheese, sage and minced garlic.
- Season pasta with salt and pepper and sauté for 5 minutes at medium heat stirring often.
- Flavor pasta with the butter and serve immediately.
- Option: this recipe also works using bucket wheat flour gnochetti.
- 300 g of gnocchetti or shells
- 150 g of emmental
- 250 g of chards
- 100 g of cauliflower
- 1 onion
- 1 carrot
- 2 garlic cloves
- 40 g of butter
- Salt and pepper
- 3 sage leaves
- 3 tbsp of extra virgin olive oil
