Summary

Ingredients

• 1 kg Swiss chard
• 400 g pasta as desired, e.. Spirelli or similar
• 1 pack sheep`s cheese, Greek
• 50 g Gouda, rated
• 1 thick vegetable onion (s)
• 1 large bell pepper (s), yellow
• 3 cloves garlic
• some salt and pepper
• little garlic butter
• little herb butter
• little olive oil
• some sugar

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Instructions

1. First you wash the chard and remove the stalks. Don`t throw away the stems, save some. Blanch or boil the leaves and pasta in salted water. During this time you cut the onions and peppers into cubes. Also chop the stalks of the chard and peel the garlic.
2. After you`ve drained the blanched Swiss chard and set it aside to cool, you can start frying the onions. So heat olive oil and add some herb and garlic butter. Steam the onions, peppers and chard stalks in the oil / butter mixture until translucent and press the garlic in. Now let everything caramelize with a little sugar.
3. The finished noodles are now also included in the pot. Mix everything well and let it sizzle a little. The chard should now be cool enough to be able to chop it. Then it is added to the pot. It all looks delicious, the grated cheese and the sheep`s cheese cut into cubes are still missing. Finally fold in these and give the Gouda a little time until it pulls threads, season with salt and pepper.