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Linguine with Swiss chard, garlic and chilli sauce

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Linguine:

• 200g flour
• 2 eggs
• Pinch salt

Swiss chard, garlic and chilli sauce:

• ¼ cup (60ml) olive oil
• 2 cloves garlic, finely chopped
• 1 tsp (5ml) dried chilli flakes or 1 fresh red chilli
• 2 cups Swiss chard, finely shredded
• Salt and milled pepper
• Grated parmesan, to serve

Preparation method

Linguine:

  1. Place flour and eggs in a blender, and mix until it comes together in a ball. You may need to add an extra egg. This process can also be done by hand by placing flour on a clean surface, making a well in the centre and using a fork to beat in eggs (one at a time) to form a stiff dough.
  2. Turn onto a floured surface, and knead until elastic. Rest for 30 minutes.
  3. Break dough into 2 pieces. Flatten with the palm of your hand, and roll through a pasta machine.
  4. Cook in lots of salted boiling water.

Swiss chard, garlic and chilli sauce:

  1. Heat oil in a pan, and fry garlic and chilli for a few seconds.
  2. Stir through Swiss chard, and toss to coat.
  3. Toss through fresh pasta, and season with salt and milled pepper.
  4. Serve with extra olive oil and lashings of grated parmesan.