For the chard potato ragout, peel the potatoes and cut into cubes. Slice the chard stems and cut the leaves into wide noodles.
Cut the spring onion into rings and finely chop the garlic. Heat some oil in a pan and sauté the spring onion and garlic. Add the potato cubes and sauté.
Then add the chard stems and sauté them a bit as well. Deglaze with coconut milk and passata and simmer for about 15 minutes. Then add the chard leaves and simmer for another 5 minutes.
When potatoes are cooked through, stir in pesto rosso, add salt and pepper. Serve with green salad.
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