for 4 person

Sauce

1 tbsp	olive oil
2	farmers' bratwurst sausage meat squeezed out of the skin, torn into pieces
2	shallots, finely chopped
1	garlic clove, squeezed
750 g	Swiss chard stalks and leaves cut into thin strips
1 dl	white wine
125 g	cream cheese with herbs
1	organic lemon, a little grated zest, the whole juice

Pasta

400 g	pasta (e.g. paccheri)
	salted water, boiling
50 g	Parmesan by the piece, strips cut off using a peeler
20 g	walnut kernels, coarsely chopped, roasted

How it's done

Sauce

Heat the oil in a non-stick frying pan. Fry the sausage meat for approx. 5 mins., stirring occasionally. Add the shallots and garlic, cook briefly. Add the Swiss chard stalks, fry for approx. 10 mins. Pour in the wine, reduce the heat, add the cream cheese, lemon zest and juice, mix.

Pasta

Cook the pasta in boiling salted water until just al dente. Add the Swiss chard leaves, cook briefly. Set aside 200 ml of cooking water. Drain the pasta, return to the pan with the cooking water and sauce, mix. Plate up the pasta, sprinkle with the cheese and walnuts.

Show complete recipe