"Make this delicious main course pasta by cooking leeks and pancetta with broccoli raab and swiss chard, and tossing with gemelli pasta and Sir Laurier cheese. Top with a sprinkle of pine nuts to serve." — DuVillage
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rapini (broccoli raab)
garlic, peeled and smashed
leek, white part only, sliced thinly
pancetta, sliced thinly
salt and freshly ground pepper, to taste
1 (170 gram) package
Sir Laurier d’Arthabaska cheese, cubed
toasted pine nuts
This is the exact same recepie, word for word, that I found in a recipe collection for Alexis Fine Cheese. They used La Sauvagine cheese. It was excellent.
Didn't have rabe so I used Kale. Still excellent. Didn't use Cheese because I just forgot. Still excellent. Definitely use the full amount of leaves. I didn't because I was facing a 3 & 5 years old, but I was surprised to see they ate it! Next time I'll do full greens.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Greens and Sir Laurier
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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