Ingredients
pasta
chard/ rainbow chard - leaves separated from the stem
anchovies
toasted almonds
parmesan
chilli
sherry vinegar
garlic chopped
Directions
*1*
Chop the chard stem's and leaves into 1 inch peices. Peel the stems a little if they are stringy.
*2*
Saute the chard stems for 5 minutes on a high heat in olive oil. Then add the leaves, chilli and garlic and turn down the heat ton medium. Saute until cooked through 5-8 mins, add the anchovies and saute until they start to disntegrate.
*3*
Add a dash of vinegar and let it cook of for a minute. Then add the almonds and parmesan and the warm pasta and stir through.
