Pappardelle with Greens and Yoghurt
Servings 2 people
- 2 onions
- 3 tbsp olive oil
- 250 g chard leaves
- 200 g spinach
- 200 g papardelle pasta
- 2 cloves garlic
- 50 g butter
- 100 ml yoghurt
- 0.5 tsp smoked paprika
- Peel the onions and cut them into thin rings. Warm the oil in a flameproof casserole or a deep-sided frying pan over a moderate heat, add the onions and let them cook for about 20-25 minutes, stirring occasionally, until soft, shiny and deep gold in colour. Remove the onions from the pan and set aside.
- Wash the chard leaves or beetroot tops, then return the onion pan to the heat (you can wipe it out if you wish, but you really don’t need to), then add the leaves, still wet from washing. Cover tightly and let them cook in their own steam for a minute or two, then turn the leaves over, cook for a minute longer, then remove and drain.
- Repeat with the spinach. Gently squeeze the water from the chard and spinach, then roughly chop and add them to the onions.
- Bring a deep pan of water to the boil. Salt it generously, then drop in the pappardelle and leave to cook for about 7 minutes or until the ribbons of pasta are tender.
- Peel and thinly slice the garlic. Melt the butter in the empty pan in which you cooked the greens over a moderate heat, add the garlic and let it cook for a couple of minutes until it starts to turn golden, then add the chopped leaves.
- Drain the pasta, leaving about 50ml of water in the pan, then toss it with the onions and greens.
- Transfer the onions, greens and pasta to shallow bowls, then trickle with yoghurt and dust with a little smoked paprika.