Pesto & PistouRecipes

Pasta sauce: swiss chard and two cheeses

By PestoPistou In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring …

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