Ingredients
2 cups of chopped chard ribs
Half a stick of butter
1 cup heavy cream
1 lb farfalle
3 Tb goat cheese
1 tsp chopped garlic
3/4 tsp italian herbs
Salt and pepper
Preparation
Cut the chard ribs into 1/2" to 3/4" pieces. Blanch the pieces in salted boiling water for 3 minutes. Drain.
Melt the butter in a saucepan on medium heat. Add the blanched ribs and sautee for 4 minutes. Add heavy cream, garlic, herbs, and goat cheese, stir until mixed, and cook until reduced by two-thirds.
While the cream is reducing, cook the pasta.
Salt and pepper the sauce to taste. Serve over the farfalle.
