In this indulgent dish from Williams-Sonoma, heavy cream plus aged gruyรจre and parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish thatโs both vegetarian and hearty. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed.ย
Ingredients
- 1 1/2 tbsp olive oil
- 1/2 large onion, finely chopped
- 1/2 large bunch Swiss chard, stems trimmed, leaves chopped
- Salt and freshly ground pepper
- 1/2 cup heavy cream
- 250g elbow or shell pasta
- 1 tbsp minced fresh sage
- 1 slice bread, made into crumbs in a food processor (about 1/2 cup crumbs)
- 1 cup grated aged gruyรจre cheese
- 2 tbsp grated parmesan cheese
Method
In a large nonstick frying pan over medium heat, warm 1 tbsp of the oil. Add the onion and sautรฉ for 4 minutes until beginning to soften. Add the Swiss chard and sprinkle with salt and pepper. Cook for a further 4 minutes, or until the chard is tender. Stir in the cream and remove from the heat.
Meanwhile, bring a large pot of salted water to the boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently.
In a small nonstick frying pan over medium heat, warm the remaining 1/2 tbsp oil. Add the sage and cook for 30 seconds until fragrant. Add the breadcrumbs and cook until browned and crisp, stirring frequently. Season to taste with salt and pepper.
Drain the pasta reserving 1/2 cup of the pasta cooking water. Add the pasta to the frying pan with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount ofย pepper. Divide the pasta among 4 warmed plates, sprinkle with the breadcrumbs and serve immediately. Serves 4.
โIfย youโd like to brush up on your kitchen skills, head toย theย Williams-Sonomaย Sydney Cooking Schoolย to learn the tricks ofย the trade.ย
