Ligurian swiss chard pansotti in walnut sauce
- September 2019
- Serves 4 (makes about 24 pansotti)
- Hands-on time about 1½ hours
If you want to serve a crowdpleaser of a dish, pansotti – triangular pasta – is a wise choice. Gennaro Conaldo’s recipe combines swiss chard with a desirably nutty walnut sauce, making an impressive vegetarian main.
If you like the sound of this, take a look at this rigatoni cake recipe.
- Vegetarian recipes
- 33.4g (8.5g saturated)
- 46.1g (3.1g sugars)
Make the dough up to 4 hours ahead and keep well wrapped and chilled.
Pansotti are triangular pasta, traditionally filled with local greens (prebuggiún).
Try a slightly nutty arneis from Piedmont or a French rhône for the pansotti.
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