{"id":4951,"date":"2014-08-11T22:14:41","date_gmt":"2014-08-11T20:14:41","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4951"},"modified":"2014-08-11T22:23:04","modified_gmt":"2014-08-11T20:23:04","slug":"swiss-chards-pasta-with-goat-cheese-mangoldpasta-mit-ziegenkaese","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4951","title":{"rendered":"swiss chard pasta with goat’s cream cheese \/\/ mangoldpasta mit ziegenfrischk\u00e4se"},"content":{"rendered":"

\"swiss<\/a><\/p>\n

this is the swiss chard recipe i was looking for\u00a0since we are growing chard in our garden. in the beginning i had no idea what to do with swiss chard, so i decided to try every spinach recipe i knew with chard instead. meanwhile\u00a0i have quite a huge collection of delicious chard recipes, but this one became immediately the number one.<\/p>\n

one more time i have to thank valentinas kochbuch<\/a><\/em> for sharing this great idea. this dish is not only super delicious, but also very easy and quick to prepare, ideal for weekday dinners and you can enjoy it cold the next day as an office lunch for example.<\/p>\n

for 4:<\/p>\n

4 tbsp olive oil
\n4 gloves of garlic
\n1 onion
\n300 g swiss chard
\nsalt and pepper
\n4 tbsp parsley
\n400 g fresh pasta
\n50 g pine nuts (or more)
\n100-200 g goat’s cream cheese
\nzest and juice of one lemon
\nchili flakes<\/p>\n

peel the garlic and chop finely. peel the onion and chop. wash the chard and cut in stripes. \u00a0wash and chop the parsley. roast the pine nuts.<\/p>\n

pour the garlic in a large pan and fry it with some olive oil until lightly golden. add the onions and saut\u00e9 for 3 minutes. now add the chard and 80 ml of water and let it wilt.<\/p>\n

in the meantime you can cook the pasta al dente. rinse and add to the chard. add the\u00a0parsley, pine nuts and some tbsp of olive oil and combine.<\/p>\n

divide the pasta on plates and arrange the goat’s cream cheese on top, sprinkle over some lemon zest, lemon juice and chili flakes.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

f\u00fcr 4:<\/p>\n

4 el oliven\u00f6l
\n4 knoblauchzehen
\n1 zwiebel
\n300 g mangold
\nsalz und pfeffer
\n4 el petersilie
\n400 g frische pasta
\n50 g pinienkerne (oder mehr)
\n100-200 g ziegenfrischk\u00e4se
\nschale und saft einer zitrone
\nchiliflocken<\/p>\n

den knoblauch sch\u00e4len und fein hacken. die zwiebel sch\u00e4len und hacken. den mangold waschen und in streifen schneiden. die petersilie waschen und hacken. und die pinienkerne anr\u00f6sten.<\/p>\n

den knoblauch in einer gro\u00dfen pfanne mit oliven\u00f6l golden anr\u00f6sten. die zwiebeln dazu geben und 3 minuten and\u00fcnsten. den mangold und 80 ml wasser dazugeben und den mangold zusammenfallen lassen.<\/p>\n

in der zwischenzeit die pasta kochen. abgie\u00dfen und zu dem mangold geben. auch die petersilie, die pinienkerne und ein paar l\u00f6ffel oliven\u00f6l dazugeben und gut mischen.<\/p>\n

auf tellern verteilen und jeweils etwas ziegenfrischk\u00e4se obendrauf geben und mit zitronenschale, -saft und chiliflocken bestreuen.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

this is the swiss chard recipe i was looking for\u00a0since we are growing chard in our garden. in the beginning i had no idea what to do with swiss chard, so i decided to try every spinach recipe i knew … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[15,20,103],"class_list":["post-4951","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-chard","tag-parsley","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4951"}],"version-history":[{"count":16,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4951\/revisions"}],"predecessor-version":[{"id":4972,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4951\/revisions\/4972"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4951"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}