Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Swiss chard sauce
Cashew sauce
Pasta
How it's done
Swiss chard sauce
Place the Swiss chard and stock in a pan, bring to the boil, then boil fast until all of the liquid has evaporated. Add the oil and garlic, cook briefly. Add the tomatoes, crush gently with a wooden spoon, cook briefly, season the sauce with salt.
Cashew sauce
Briefly cook the cashew nuts in boiling water, allow to cool slightly. Place the cashew nuts, water, salt and pepper in a blender, puree until smooth.
Pasta
Cook the pasta in boiling salted water until al dente, drain the pasta, serve with the Swiss chard and cashew sauce.
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