Pasta with Courgette Sauce and Chard Balls
Ingredients for the Chard Balls.
500g of chard leaf or spinach.
2 beaten eggs.
Pinch of grated nutmeg.
1tsp pureed garlic.
100g's white breadcrumbs.
50g's grated parmesan or gran padano.
200ml olive oil for shallow frying.
Ingredients for the Pasta.
400g's rigatoni pasta.
2 cloves of garlic finely chopped.
1 chilli finely chopped.
8 tbsp of olive oil.
2 courgettes finely grated.
60g's parmesan or gran paranormal cheese.
Method for the Chard Balls.
Blanch the chard in a saucepan of boiling salted water for2 minutes then drain and cool slightly. Squeeze out as much water as you can then chop finely.
Put the chard in a bowl and stir in the beaten eggs, a pinch of salt, some pepper, nutmeg, breadcrumbs and the grated cheese. Mix well until you achieve a binding consistency.
Pour enough olive oil into a frying pan to generously cover the base and heat gently.
Roll the mixture into little balls and shallow fry for about 5 minutes a side, then drain on kitchen paper and keep warm in a low oven.
Method for the Pasta.
Cook the pasta in boiling salted water until 'al dente', about 8-10 minutes, then drain. Meanwhile fry the garlic and chilli in oil for about 1 minute, without letting the garlic brown. Add the grated courgette and cook for 3-4 minutes until the courgette has started to soften. Add the grated cheese, mix well and season to taste.
Plate the pasta and top with the courgette sauce and surround with chard balls.
Vegetable recipes from Slopefield allotments.