- Fusilli paste - 450 Grams
- salt - To taste
- olive oil - 2 teaspoons
- garlic - 3 teeth
- red pepper flakes - 1 pinch
- Cherry tomatoes - 450 Grams
- Swiss Chard - 220 Grams
- goat cheese - 220 grams
- pecans - 1/2 cups
- Parmesan cheese - 1/4 Cup
1. Wash and coarse chopped Swiss chard. Chop the goat cheese. Pecan nuts cut in half. Grind the garlic. Cherry tomatoes cut in half. Bring 1.8 liters of water in a saucepan to a boil. Add 1 tablespoon of salt and pasta, stir and cook until ready, according to the instructions on the package. Throw the pasta in a colander, drain the water and return the pasta back to the pan. Reserve 1 cup of pasta. 2. In a large frying pan with non-stick coating, heat olive oil, chopped garlic and red pepper flakes over medium heat. Add cherry tomatoes, Swiss chard and a teaspoon of salt. 3. Cover the pan with a lid and simmer, stirring occasionally, beat the tomatoes, until then, the chard does not sag, and the tomatoes will not become soft. 4. Stir the pasta in a saucepan with goat cheese and a cup of reserved liquid. Add the tomato mixture, pecans, grated Parmesan cheese and mix. If the sauce is too thick, add more liquid. Immediately submit.
Servings: 4