Ribbon Noodles with Chard

Wash the chard and cut into strips. Wash beet leaves as well and cut into strips.

Peel the potatoes and slice them very thinly. Peel and finely chop the garlic.

Reduce cream on the stove to half and let cool. Grate mountain cheese and Parmesan and whisk with the cream, crème fraîche, pepper and a pinch of nutmeg.

Cook ribbon noodles in plenty of salted water until al dente.

Cook chard, beet leaves, garlic and potato slices in hot salted water for about 2 minutes.

Strain and add to the cheese cream sauce together with the cooked pasta while still hot.

Mix well and serve the ribbon noodles with chard hot.

Preparation Tip:

Serve best with a crisp leaf salad!

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