Rigatoni with Chard Gorgonzola Sauce

Try this delicious pasta dish:

Rinse the chard well, drain and remove the leaf veins, cut the chard leaves into coarse strips. Dice the Gorgonzola and mix with the whipped cream. Cook the rigatoni in boiling salted water until al dente.

In a high frying pan, sauté the shallot in olive oil, add the garlic and chard strips and fall together.

Dust everything with a little flour and add the cheese whipping cream, stir well and let it bubble up briefly. Season the sauce strongly with nutmeg and freshly ground pepper, only carefully season with salt, as the cheese is very spicy.

Drain the pasta, mix with the sauce and serve. Grind over with coarse pepper, if desired.

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