METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Rappini and Swiss chard with nuts and parmesan on farfelle
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Rapini-bettes-carde-noix-parmesan-sur-farfelles-4763.jpg
PT12M
PT15M
PT27M
Wash and cut the rappini and Swiss chard branches. Peel the chard stems and cut into 1 cm (1/2 in.) chunks. Cut the rappini stems into 1 cm (1/2 in.) chunks and the top part into two.In a pot with salted boiling water, blanch the vegetables for 1 minute. Drain, then dry on absorbent paper.In a frying pan, heat the butter and oil over medium heat. Add the chopped onions and cook for 3 minutes. Add the vegetables, garlic, salt and pepper and cook for another 5 to 7 minutes. Increase the heat, pour in the cream, add the pine nuts, and cook for 4 to 5 minutes. Add the basil and parmesan, mix well and pour over the cooked pasta.
4
Metro
4
2
5
4
0.500 rappini
5 swiss chard leaves
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) olive oil
0.500 onion, chopped
To taste, Salt and pepper
2 garlic cloves, chopped
1/2 cup (125 mL) 15% country-style cream
3 Tbsp. (45 mL) pine nuts
2 Tbsp. (30 mL) fresh basil
1/4 cup (60 mL) parmesan
farfelle
Rappini and Swiss chard with nuts and parmesan on farfelle
4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME
Ingredients
-
0.500
rappini
-
5
swiss chard leaves
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)olive oil
-
0.500
onion, chopped
-
To taste, Salt and pepper
-
2
garlic cloves, chopped
-
1/2 cup
(125 mL)15% country-style cream
-
3 Tbsp.
(45 mL)pine nuts
-
2 Tbsp.
(30 mL)fresh basil
-
1/4 cup
(60 mL)parmesan
-
farfelle
Preparation
Wash and cut the rappini and Swiss chard branches. Peel the chard stems and cut into 1 cm (1/2 in.) chunks. Cut the rappini stems into 1 cm (1/2 in.) chunks and the top part into two.
In a pot with salted boiling water, blanch the vegetables for 1 minute. Drain, then dry on absorbent paper.
In a frying pan, heat the butter and oil over medium heat. Add the chopped onions and cook for 3 minutes. Add the vegetables, garlic, salt and pepper and cook for another 5 to 7 minutes. Increase the heat, pour in the cream, add the pine nuts, and cook for 4 to 5 minutes. Add the basil and parmesan, mix well and pour over the cooked pasta.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
