1. Chop the rainbow chard into small pieces, especially the stalks (the green part can be roughy chopped as it will reduce in size when cooked). Do the same for the mushrooms and green beans. 2. In a large pan, add extra virgin olive, garlic, the stalks from the chard, and the green beans. Cook for 5-8 minutes and add the green parts of the rainbow chard, mushrooms, and hot pepper flakes. Cook for 5 minutes and add salt and pepper to taste. 3. When the pasta is finished cooking retain some of the cooking water; next, add the pasta to the pan containing the sauce and include a bit of the pasta water. Stir well and add 1-2 teaspoons of Colatura di Alici (viz., Italian fish sauce made with anchovy) and the finely chopped parsley. 4. Mix well and add the grated Pecorino. Prior to serving add a drizzle of extra virgin olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
