4 Servings • 781 kcal / 3269 kJ, 30 g E, 30 g F, 86 g KH pro Portion
2 Garlic cloves
300 g Swiss chard
300 g Gorgonzola
4 El walnuts
300 ml red wine
400 g Butterflies
that. 20 Minutes (plus cooking time)
Peel the garlic and chop in to fine slithers. Wash the pears, peel, core and dice. Wash the chard, Shake dry and cut into small pieces. Roughly dice the Gorgonzola, finely chop the walnuts.
Knoblauch, Pears, Mangold, Put the gorgonzola and pasta in a saucepan and pour red wine and 600 Pour ml of water.
Close the lid, Bring to the boil once and then simmer on medium heat for 7-10 minutes. If necessary, add a little more water. Mix well before serving and sprinkle with the chopped walnuts.