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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.
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.