Green Leaf Bow-tie Pasta
ready in 35 min.
Cook the pasta in boiling salted water until al dente, 8-10 minutes.
Blanche the chard in boiling salt water for around 1 min. Quench, pat dry and chop.
Puree the chard with the garlic and 4-5 tbsp of the pasta water gradually adding the oil until the sauce thickens. Stir in half the cheese and season with salt and ground black pepper.
Stir in the pasta and arrange on plates sprinkled with a little nutmeg and the remaining cheese.