Pasta with Swiss Chard

Method

1. If using fresh Swiss chard, boil it for 20 minutes. If using frozen, thaw it overnight in the refrigerator or at room temperature.
2. In a pan, heat extra virgin olive oil with one clove of garlic (skin on).
3. When the garlic is golden, add the well-squeezed Swiss chard (whether fresh or frozen).
4. Season with salt, black pepper, and half a chili pepper.
5. Sauté the chard over high heat until it becomes crispy and all moisture has evaporated.
6. Set aside a portion of the sautéed chard for another use. For the pasta, use about 200g of cooked chard.
7. Add fresh cream and grated Parmesan (or Pecorino, but be careful with salt).
8. Cook on very low heat for 2–3 minutes, allowing the cream to thicken and cook, not just heat.
9. Meanwhile, cook the pasta (rigatoni) al dente.
10. Drain the pasta and add it to the pan with the sauce. Increase the heat and toss to combine.
11. Serve with an extra sprinkle of Parmesan and a drizzle of raw olive oil.