Farfalle with Swiss Chard and Fennel Stock

Rating

Source

unknown magazine?

Notes

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Ingredients

    Method

    1. Combine stock ingredients and bring to boil. Simmer until reduced to 2 cups, about 1.5 hours. Strain and discard solids.
    2. Heat oil in a large saucepan. Add chard, toss and wilt for 2 min. Add garlic and toss for 2 min. Add fennel stock, salt, pepper and bring to a boil. When boiling, add barely-cooked pasta. Reduce heat and stir until heated through.
    3. Ladle into bowls and crumble goat cheese on top. Serve and nosh.
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