shy cheese

Cloumage, Swiss Chard and Hazelnut Sauce


1 tbsp unsalted butter
1 clove of garlic, crushed
1 cup of blanched, julienned Swiss chard (blanch salt water 2min then cold water rinse/drain)
2 tbsp light cream
1/2 cup chopped toasted Hazelnuts
1 tub of Cloumage® (11.7 oz)
8 oz dry pasta
Salt and pepper to taste

Begin cooking your pasta and then: sauté the garlic and the chard in butter, add the hazelnuts. Blend in the Cloumage® and cream and simmer gently until heated through.
Pour over dente pasta and toss Tuscan style. (reserve some hazelnuts for additional garnish/crunch.)

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