Neuenkirchener Mangold Pesto, vegan
It takes about four servings:
large pan or wok, with lid, large pot for spaghetti, Swiss chard (Swiss chard looks like salad, so it is best to ask the vegetable man or pay attention to signs.) You get it from October in the greengrocery or on the market, in supermarkets, I still have it not found.)
1 onion, 2 tomatoes, about 2 tablespoons olive oil, chili (one third of fresh red pod without seeds or two small dried or just powder or from the mill, then to feel), 2-6 teaspoons pine nuts or sunflower seeds, salt (approx. half a tablespoon), 500g spaghetti or tagliatelle
Put on the pasta water. When water boils, add noodles and cook according to instructions on the package.
From the chard cut off the stalk so that you get individual leaves, wash them thoroughly and drain. Then cut the chard into fine strips - including the white stems. Dice tomatoes. Cut the onion into small pieces. Add olive oil to the pan or wok, let it warm, add onions, chard and sunflower seeds to the pan, stir or sauté briefly. Add tomatoes. Add the chili and salt, then cover it and simmer for about two minutes. Add the finished, drained pasta, mix everything as well as possible and serve.
If you want, you can add garlic with the onions at the same time. On the finished dish you can sprinkle Parmesan, tastes delicious, but then no longer vegan.
