1. Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes. 2. Add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions. 3. In the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted. 4. Drain the pizzoccheri, potatoes and chard plant mixture. 5. Remove from the heat, stir in the onions and the cheese and mix slightly. Season, to taste, with salt and freshly ground black pepper and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
