Whole grain tortiglioni with leek and swiss chard carbonara
11.5 oz Barilla Whole Grain Tortiglioni
Leek outer leaves
4 Swiss chard leaves
4 eggs
1.5 oz Parmigiano Reggiano cheese
2 tbsp extra virgin olive oil
Salt and white pepper, to taste
Nutmeg, to taste
Cut finely the leek green leaves and marinate for 15 minutes covered in salt.
In the meantime, wash the Swiss chard and cut in stripes.
Rinse thoroughly the leekās leaves from the salt, and sautĆ© in a non-stick pan with extra virgin olive oil.
Add the Swiss chard, sizzle and set aside.
While the Tortiglioni are boiling, beat the eggs with the Parmigiano Reggiano, some freshly ground and a pinch of nutmeg.
Drain the pasta al dente, and hold some cooking water. Pour the Tortiglioni in the pan and sautƩ with the vegetables.
Away from the heat, add the eggs and blend thoroughly using some of the cooking water.
Garnish / Tip: leeks green leaves. To enhance flavor: add diced sweet Pancetta (sautƩed with the vegetables). Onions or garlic green leaves could be used as well.
