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Leek and Swiss chard carbonara

Leek and Swiss chard carbonara

Preparation time: Between 30 and 60 Minuti

Nutritional information: 465 kcal / per serving

Course: First course

Seasonal dish: Winter

Enviromental Impact: Low (0.408kg CO2 eq)

Don’t throw away leek tops! Use them up in this sustainable pasta recipe featuring the sweetness of Swiss chard.

Ingredients for 4 portions

  • Wholegrain tortiglioni pasta 320 g
  • Leek tops 100 g
  • Swiss chard leaves 4 (40 g)
  • Eggs 4
  • Grated Parmigiano Reggiano cheese 40 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Salt to taste
  • White pepper to taste
  • Nutmeg to taste

Preparation

1.

Finely chop the green tops of the leeks and leave them covered with salt for 15 minutes.
2.

In the meantime wash and cut the Swiss chard into strips.
3.

Rinse the leek leaves well to remove the salt and toss in a frying pan in extra virgin olive oil.
4.

Add the Swiss chard, toss it on a high heat and set aside.
5.

While cooking the tortiglioni, beat the eggs with the grated Parmesan, ground pepper and a pinch of nutmeg.
6.

Drain the pasta when still al dente, keeping aside a little cooking water and transfer to a frying pan. Toss with the vegetables.

Enviromental Impact

Low

Details

Per serving:

0.408kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.