40 min.
Preparation time
Preparation: 25 min.
Cooking: 15 min.
Gaps: no
Total: 40 min.
Servings
Serve: 4 persons
Weight Per Serving: 347g
Price Per Serving: 2.79$
886kcal
Nutrition
Calories: 886kcal
Protein: 13.7%
Fat: 44.07%
Carbs: 42.23%
Ingredients
- 170 gram cheese cubed
- 3 cloves garlic peeled smashed
- 1 leek white sliced
- 0.3 cup olive oil
- 3 ounces pancetta sliced
- 1 pound soup noodles
- 3 tablespoons pinenuts toasted
- 0.5 bunch broccoli rabe (broccoli raab)
- 1 pinch salt and pepper freshly ground to taste
- 0.5 bunch swiss chard
- 1 cup vegetable stock
Equipment
Directions
- Trim the flower ends off the rapini, leaving 5 cm (2 in) of stem. Set aside.
- Cut the remaining stems into 2.5 cm (1 in) pieces. Set aside.
- Cut the chard into 2.5 cm (1 in) slices. Reserve the leafy part with the rapini flowers and the stems with the rapini stems.
- In a large skillet, heat the oil over medium heat and add the garlic. When the garlic is browned, remove it and discard.
- Add the leeks and pancetta to the garlic-flavoured oil and cook until the leek is softened and the pancetta is lightly browned.
- Add the vegetable stems, the stock and the salt and pepper. Cover and cook 4 minutes.
- Add the chard leaves and rapini flowers and cook, covered, another 2 minutes.
- Cook the pasta in boiling salted water until al dente.
- Drain the pasta, return it to the pot and add the vegetable mixture. Toss gently and add the Sir Laurier cheese at the last minute.
- Transfer to a serving dish and top with the pine nuts.
Nutrition Facts
Properties
Nutrition Score
34.794782700746%
Flavonoids
Nutrients percent of daily need