for 4 person

Swiss chard sauce

500 g	Swiss chard, cut into strips approx. 1 cm wide
5 dl	vegetable bouillon
2 tbsp	olive oil
4	garlic cloves, squeezed
2 tin	peeled tomatoes (each approx. 400 g)
	salt to taste

Cashew sauce

100 g	cashew nuts
2 ½ dl	water, boiling
¼ tsp	salt
a little	pepper

Pasta

300 g	pasta (e.g. conchiglioni)
	salted water, boiling

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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