Tortiglioni with leek and Swiss chard carbonara
Tortiglioni with leek and Swiss chard carbonara
30 minutes total
Enjoy a wholesome carbonara with leeks, Swiss chard, and whole grain pasta. Creamy, satisfying, and perfect for a fresh take on comfort food.
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Tortiglioni |
| Leek Outer Leaves | |
| 4 | Swiss Chard Leaves |
| 4 | Eggs |
| 1.5 oz | Parmigiano Cheese, grated |
| 2 tbsp | Extra Vergin Olive Oil |
| to taste | Salt and White Pepper |
| to taste | Nutmeg |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut finely the leek green leaves and marinate for 15 minutes covered in salt. In the meantime, wash the Swiss chard and cut in stripes. Rinse thoroughly the leek’s leaves from the salt, and sauté in a non-stick pan with extra virgin olive oil. Add the Swiss chard, sizzle and set aside.
Step 2
While the Tortiglioni are boiling, beat the eggs with the Parmigiano, some freshly ground and a pinch of nutmeg. Drain the pasta al dente, and hold some cooking water. Pour the Tortiglioni in the pan and sauté with the vegetables.
Step 3
Away from the heat, add the eggs and blend thoroughly using some of the cooking water.
Garnish/Tip:
Leeks green leaves. To enhance flavor: add diced sweet Pancetta (sautéed with the vegetables). Onions or garlic green leaves could be used as well.